Cunning Citrus Cake

This autumn recipe comes together in no time and never fails to impress.

Yield: Serves 16


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


  1. Prepare cake batter as directed on package; pour into a greased 13" x 9" baking pan. Set aside. Pour milk and water into a large bowl; stir in dry puding 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, until a toothpick inserted near the center comes out clean. Cool for 20 minutes to allow sauce to thicken. Dust with powdered sugar. Store leftoevers in the refrigerator.
  2. To make a Halloween shape on the top of the cake, cut a simple pattern from parchment paper. Lay the pattern on top of the cake and dust with powdered sugar. Remove the paper pattern.

If you are a real citrus lover, try adding one tablespoon orange zest and 2 tablespoons of freshly squeezed lemon juice to the pudding mixes.

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