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.
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!
Hello! It’s instant pudding. Sorry it didn’t specify! I added it to the recipe. Good luck with your party, let me know how it turns out! 🙂
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. 🙂