Lemon Pudding Cake

-1 package lemon cake mix
-2 packages (3.4oz each) instant lemon pudding
-1 1/2 Cup milk
8 oz. whipped topping (Cool Whip)

Bake cake mix according to package directions using the *two 8 or 9 inch round cake pans.

Cool cake in pans for 10 minutes and remove from pans and cool on wire rack until completely cool about 2-4 hour

Once cakes are cooled, beat the pudding mixes with the 1 1/2 C. milk on medium-high speed for 1-2 minutes or until thick.

Place the first cake on plate or platter and spread with half of pudding mixture.  Stack second cake round and spread the remaining pudding.

Once stacked, frost with whipped topping. 

*Refrigerate at least 4 hours before serving.

*Can be made in one 9x13 pan.
*Keep cake refrigerated





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