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instant pudding chiffon cake

(1 rating)
CheeryCherryDoll avatar
Recipe by
Maddie Bell
@CheeryCherryDoll
Citronelle, AL

This easy and delicious cake can be made in light or vivid lemon flavor...your choice! Just add the optional lemon extract to give it a boost.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For instant pudding chiffon cake

  • FOR CAKE:
  • 1 box
    lemon instant pudding mix
  • 1 box
    yellow or butter cake mix
  • 1 tsp
    lemon or vanilla extract
  • 4 lg
    eggs
  • 1 c
    water
  • 1/ c
    cooking oil
  • FOR GLAZE:
  • 2 1/2 c
    powdered sugar
  • 2 lg
    lemons-use juice and grated rind

How To Make instant pudding chiffon cake

  • 1
    Beat eggs until thick. Add all other cake ingredients (leaving pudding and cake mixes in powdered form) and beat until smooth.
  • 2
    Grease and flour a tube or Bundt pan. Pour batter into pan.
  • 3
    Bake 50 minutes at 350F. Let cool at least 20 minutes before removing from pan. Invert onto a cooling rack.
  • 4
    When cake is cool, mix together the powdered sugar, lemon juice and grated rind. Drizzle over cake. You may serve immediately, or chill cake. Store covered in refrigerator.
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