Warm Fall Lemon Cake

Enjoy this recipe from Homemade Harvest.

Submitted by: Tonya Lewis-Holm from Scottsburg, IN

18-1/2 oz. pkg. yellow cake mix
2 c. milk
1-1/4 c. water
2 3.4-oz. pkgs. instant lemon pudding mix
1/3 c. sugar
Garnish: 2 T. powdered sugar

Prepare cake batter as directed on package; pour into a greased 13"x9" baking pan. Set aside. Pour milk and water into a large bowl; stir in dry pudding mixes and sugar. Beat with a wire whisk for 2 minutes, or until well blended. Pour milk mixture into baking pan over cake batter; do not stir. Place baking pan on a baking sheet to catch any bubble-overs. Bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted near the center comes out clean. Cool for 20 minutes to allow sauce to thicken. Dust with powdered sugar. Store leftovers in the refrigerator. Serves 16.

Prepare cake batter as directed on package; pour into a greased 13"x9" baking pan. Set aside. Pour milk and water into a large bowl; stir in dry pudding mixes and sugar. Beat with a wire whisk for 2 minutes, or until well blended. Pour milk mixture into baking pan over cake batter; do not stir. Place baking pan on a baking sheet to catch any bubble-overs. Bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted near the center comes out clean. Cool for 20 minutes to allow sauce to thicken. Dust with powdered sugar. Store leftovers in the refrigerator. Serves 16.