Lemon Pudding Cobbler Dessert Recipe


A refreshing, tangy lemon cobbler made with a lemon pudding and lemon zest topped with cool whip. 

Best Lemon Pudding Cobbler Cake Recipe topped with Cool Whip sewlicioushomedecor.com

 It’s funny I never used to eat lemon desserts much…..I’m not sure why. Now I realize what I have been missing out on all these years!

Stop everything and GIMME!

Lemon-Pudding-Cobbler-Recipe with cool whip-sewlicioushomedecor.com

This lemon cobbler is cake-y or should I say cobbler-y.  It bakes into a cake-like-cobbler and makes it’s own gooey lemon sauce. After you top it with cool whip you have a rich creamy zesty lemon cobbler.

Yeah that.

lemons lemon cobbler sewlicioushomedecor.com

You will be surprised how easy this cobbler is.  It’s a simple homemade cake recipe and a boxed lemon pudding mix.

Of course, you can use a boxed cake mix if you prefer, just prepare it as directed on the box and if you want to go all out feel free to make your lemon pudding homemade.

Don’t forget the lemon zest.

Quick and Easy Lemon-Pudding-Cobbler-sewlicioushomedecor.com

Once you prepare the cake batter you will pour it into a cake pan.

Then you will pour hot water on top of the cake batter, as directed.

I promise you won’t be disappointed.

Best Ever Lemon Pudding Cake sewlicioushomedecor.com

The most important step of making this cake is to not stir the water.

You will leave standing water on top of the cake batter.

Yep, true that.

The water will seep into the cake as it bakes and that’s what gives it it’s own sweet creamy pudding sauce.

Top with cool whip when done and your BF’s will be for life!

Try my chocolate version next.

Lemon Pudding Cobbler Dessert Recipe

A lemon delight cobbler topped with cool whip.

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 1-5.1 oz. instant Jello lemon pudding mix, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1/4 cup unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 1¼ cups hot water
  • Zest from 2 lemons


  1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan or cake pan with cooking spray and set aside.
  2. Heat a pot of water on the stove to boiling hot.
  3. Measure 1/4 cup of lemon pudding mix and set aside.
  4. In a medium bowl add 3/4 cup sugar, flour, remaining pudding mix, baking powder and salt. Stir in milk, melted butter, lemon zest, and vanilla. Mix until smooth.
  5. Pour batter into pan spreading it evenly to the corners.
  6. In a small bowl, mix the remaining 1/4 cup granulated sugar and remaining 1/4 cup pudding mix. Mix well. Sprinkle evenly over the cake batter.
  7. Pour the boiling water over the top of the sugar/pudding mixture. DO NOT STIR!
  8. Bake 20-35 minutes depending on what size pan you are using. Test the cake part by inserting a toothpick into the cake and if it comes out mostly clean it’s done.
  9. Remove cake from oven and cool 10-15 minutes.
  10. Serve with cool whip.

Tangy and delicious Lemon Pudding Cobbler Dessert sewlicioushomedecor.com



  1. The recipe has a question mark instead of a number for the amount of butter to use. Please let me know how much butter should be added.
  2. Tried this today and it didn't work out for me either. I went over your instructions and can't find the problem but it came out as kind of a uniform goo, rather than cake and pudding. It's like the pudding never fell to the bottom, but rather just became one with the cake.
  3. Hi there! I have a fast question - when you say pudding mix, is it the instant pudding mix that you used or the kind you need to cook? I'm hoping to make this soon (for a birthday dinner dessert) - and I just happen to have both kinds in the pantry. I don't want to mess up the recipe by using the wrong kind, it looks absolutely incredible!
      • Just me again, sorry for taking so long to let you know how it turned out. I'm not sure what went wrong but mine turned out nothing like what your's looks like - my cake stayed on the bottom of the pan and I ended up with a bit of lemon syrup on the top even after nearly 40 minutes in the oven. The only thing I can think of is the measurement of the pudding mix, up here in Canada we have that annoying metric system so I had to guess as close as i could to the right amount. The next time I make a cross border shopping trip I'll pick up a pack there of the right size and try again
        • Oh my goodness.....sorry to hear that! I'm not sure what happened, I would make sure you divided the pudding mix, putting some in the batter and some with the topping that you sprinkle over the batter. Then make sure when you pour the water over the top you do not stir it. :)

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