Ingredients for Lemonade Pudding Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 (6 ounce) can frozen lemonade concentrate
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
- 1/2 cup warm water (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- vanilla extract
- milk
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How to Make Lemonade Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: lemonade, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- In a small bowl, combine the pudding mix and milk. Pour evenly over the batter in the pan.
- Bake for 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
134g
Fat
7g
Carbs
15g
