Lemon Pudding Cake

1 box Duncan Hines Signature Lemon Supreme Cake Mix*

3/4 cup water

1/4 cup lemon juice (or water)

3 eggs

1/3 cup vegetable oil

1 box(3 ounce) lemon instant pudding mix

1 cup buttermilk

Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).

In a large bowl, stir together dry cake mix and pudding mix.

In another bowl, water, lemon juice, eggs, oil and buttermilk.  Beat with electric mixer until well blended.  Add to cake/pudding mix until combined.

Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.

2-8 inch round pans:  26-29 minutes

2-9inch round pans: 23-26 minutes

13 x 9-inch pan: 24-27 minutes

Bundt pan: 26-35 minutes

24 Cupcakes: 17-18 minutes

Frosting**

4 cups Confectioners Sugar

1/3 cup lemon juice; bottled

3 T Vegetable oil

3 T water

Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. Glaze the cake when just a little cooled. Do not over glaze it because the icing is sweet.

Just a THIN layer is required.

*You can use any lemon cake mix.  Follow directions on the box except subtract 1/4 cup water and add 1/4 cup lemon juice.  Also add pudding and buttermilk.

**You can use the Lemonade Frosting recipe found on this blog instead of glaze.