Light Lemon Pudding Cake
Source: Found on Pinterest
Very moist and refreshing
Ingredients
- 1 box lemon cake mix
- 1 box (3.4 oz.) instant lemon pudding
- 1-3/4 c. water
- 3 egg whites
Topping
- ¾ c. low fat milk
- 1 box (3.4 oz) instant vanilla pudding
- 8 oz. container of Truwhip (a healthier version of Cool Whip), thawed
Instructions
Combine cake mix, lemon pudding, water and egg. Using an electric mixer, beat on low speed for 1 minute. Pour into a greased and floured 9 x 13-inch cake pan.
Bake at 350 degrees for 23-28 minutes or until cake test done. Cool completely.
Combine milk and vanilla pudding in a mixing bowl; beat on low speed with an electric mixer for 2 minutes. Fold in whipped topping and stir until well blended. Spread over cake.
Keep cake refrigerated.