An easy lemon pudding cake recipe uses 1 box Betty Crocker Super Moist lemon cake mix and 2 boxes lemon instant pudding mix. Include water, vegetable oil, grated lemon peel, eggs and milk.
Preheat oven to 350 degrees Fahrenheit, and coat a 13-by-9-inch pan with cooking spray. Avoid dark or nonstick pans. Pour the cake mix into a large bowl along with 1 cup water, 1/3 cup vegetable oil, 1 tablespoon lemon peel and 3 eggs. Set an electric mixer to a low speed for 30 seconds, and beat the ingredients together. Switch to a medium speed, and mix for an additional two minutes while scraping the bowl. Transfer the mixture into the greased pan, and set aside.
Place the pudding mix into a medium bowl with 3 cups milk. Whisk for approximately one to two minutes, and pour over the panned batter, keeping within 1/2 inch of the edges of the pan. Bake for 55 to 60 minutes, or until the cake turns brown and the edges separate from the sides of the pan. Let cool for 20 minutes.
To serve, scoop the cake top side down into bowls, and top with whipped cream if desired. To store, cover the bowls, and refrigerate.