LEMON PUDDING COBBLER
A refreshing, tangy lemon cobbler made with a lemon pudding mix and lemon zest topped with whip cream.
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!
And if you don’t give this lemon pudding cobbler a try, you will not know what you are missing!
This is the best lemon dessert I have ever had. Pinky swear! It taste even better than it looks!
This week I’m making cobbler puddings. I’ve made a Chocolate Cobbler Pudding and now this lemon pudding cobbler. Check back this week to see what other cobbler puddings I have lined up!
You will be surprised how easy this cobbler is! It’s a simple homemade cake recipe made with a box of lemon pudding and lemon zest.
You will prepare the cake batter, add lemon pudding mix and lemon zest then pour it into a cake pan. Then you will top the cake with boiling water.
The most important step of making this cake is not to stir the water.
I wondered how it would turn out using a pudding mix with water, since pudding mix calls for milk.
I was very happy to see it turned out just as I was hoping it would!
It made a nice gooey pudding running through the cobbler with a delicious tangy lemon flavor.
It’s to die for!
Top each serving with cool whip and this will be everyone’s new favorite dessert! Pinky swear!
- 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
- ⅓ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- 1¼ cups hot water
- Zest from 2 lemons
- Preheat oven to 350 degrees. Spray a 9-inch square baking pan or cake pan with cooking spray and set aside.
- Heat a pot of water on the stove to boiling hot.
- Measure ¼ cup of lemon pudding mix and set aside.
- In a medium bowl add ¾ cup sugar, flour, remaining pudding mix, baking powder and salt. Stir in milk, melted butter, lemon zest, and vanilla. Mix until smooth.
- Pour batter into pan spreading it evenly to the corners.
- In a small bowl, mix the remaining ¼ cup granulated sugar and remaining ¼ cup pudding mix. Mix well. Sprinkle evenly over the cake batter.
- Pour the boiling water over the top of the sugar/pudding mixture. DO NOT STIR!
- 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.
- Remove cake from oven and cool 10-15 minutes.
- Serve with cool whip.