Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix 1 package (3.4 ounces) instant lemon pudding mix 1-3/4 cups water 2 egg whites 3/4 cup cold fat-free milk 1/2 teaspoon lemon extract 1 package (1 ounce) instant sugar-free vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool. Meanwhile, in a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 20 servings. Editor's Note: Sugar-free lemon pudding mix is not available.


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