Lemon Pudding Cake

Okay... so this cake won't win any presentation awards, but it sure tastes great. You don't even have to worry about letting your cake cool completely because it won't be staying in one piece!


Ingredients

1 box of Duncan Hines white cake mix
1 box of Shirriff lemon pie filling (2 bags)
1 can of 12 fl. oz. can of Carnation evaporated milk
1 container of Light Cool Whip
3 tbsp. of lemon zest

Directions

Bake cake as directed and let cool slightly. In the meantime, prepare lemon filling on stove top as directed on package and let cool.

When cake is cool enough to handle, break apart into bite size pieces and place in a decorative bowl. Pour in evaporated milk and toss until all pieces have absorbed liquid. *Note: Don't worry if cake seems too wet! It will finish absorbing in refridgerator.

Add lemon filling, cool whip and lemon zest and fold into cake mixture. Refridgerate overnight.

Posted in Dessert Recipes

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