Lemon Pudding Cake

• 1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker)
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 tablespoon grated lemon peel
• 3 eggs
• 2 (3 1/2 ounce) boxes instant lemon pudding (4-serving size each)
• 2 3/4 cups milk
• whipped cream, if desired

1. Heat oven to 350 degrees F.
2. Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
3. In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
4. Pour into pan; set aside.
5. In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
6. Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
7. Cool 20 minutes. Cake will appear sunken in center.
8. Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.

lemon cake mix, water, vegetable oil, eggs, lemon pudding, milk, whipped cream

Taken from www.food.com/recipe/lemon-pudding-cake-370167 (may not work)