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Lemon-caramel cake with lemon mousse

Lemon-Caramel Treat
Use a cake mix that has pudding in it or add pudding to regular cake mix* for extra moistness.


  • 1 boxed cake mix (Lemon)

  • 2 Packages of Instant Lemon Pudding (1.3 oz size)

  • 1 Container (8 oz.) whipped topping (defrosted)

  • 1 Jar Caramel topping


  1. Make the pudding following box directions for pie. With a mixer on slow speed blend the whipped topping into the pudding. Cover and refrigerate.

  2. Prepare the cake per box directions adding an extra egg, using milk in place of water and replacing the oil with butter.

    To get recipe for converting a regular cake mix to pudding in the mix. click here.

  3. Bake the cake in a rectangular pan (9" x 13)

  4. Allow cake to cool completely before continuing.

To Serve:

  1. Cut serving sized portions (approx. 2" x 2") of the cooled cake.

  2. Cut 2"x2" pieces horizontally so you will have 2 or 3 layers.

  3. Place first layer on plate for serving and spoon on 1 heaping tablespoon of the lemon 'mousse'.

  4. Place second layer of cake followed with another heaping tablespoon of the lemon 'mousse'.

  5. If you have three layers, repeat - ending with lemon 'mousse' on top.

  6. Drizzle a scant tablespoon of the caramel topping over the cake and pudding 'mousse'.

  7. Serve immediately.

* Recipe for converting a regular cake mix to pudding in the mix, click here.

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