Talk about scrumptious! This is just awesome and so easy.
1 pkg yellow cake mix (2 layer Duncan Hines)
2 cups cold milk
1 1/4 cups water
2 pkg (4-serving size each) Jello Lemon Flavor instant Pudding & PIe filling
1/3 cup granulated sugar
2 tables powdered sugar
Preheat oven to 350. Prepare cake mix as directed on package. Pour batter into greased 13×9 baking dish.
Pour Milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippins, as mixture does bubble.
Bake 55 min to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 20 min. Mixture will thicken slightly as it cools. Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries if desired and whipping cream.
There’s no need to reheat leftovers. This cake is also delicious as a cold treat. The lemon filling transforms from sauce and gooey to thick and custard-like. Yum….
Chocolate Castles 