Lemon Cake Pudding

Lemon Cake Pudding is a totally unique and scrumptious dessert. We made a lovely Lemon Bundt Cake which met with rave reviews and after serving it for two nights in a row had only a quarter of the cake left. Not wanting to freeze that small of a piece we designed this recipe to use it up in a brand new way and the family couldn't decide which was more delicious the original cake or the new dessert! Now, that's a win-win all the way around!

So what are we waiting for?

Let's Get Cooking!


4-6 Slices of Lemon Cake (Homemade is best but store purchased will do)

2 Tbs Butter, melted

1/2 C Craisins (or raisins)

4 Eggs, beaten

2 C Milk

1/2 C Sugar

1 tsp+ Vanilla Extract, pure


Preheat Oven to 350 degrees

Spray well an 8 x 8 baking dish with a non stick cooking spray

Cut cake into bite sized cubes and lay them flat into the baking dish, keeping them in a single layer, fitting them together so that there are no spaces in between. Drizzle with melted butter.

Sprinkle the Craisins (or raisins) over the top.

Pour liquid mixture over all and move the dish around so it covers the cake and soaks it all the way through.

With a fork, keep pressing the cake down, gently, until you are satisfied that the cake is absorbing the liquids.

Place the dish into your preheated oven and bake for 30 to 40 minutes.

You will know that it is done when you press gently on the top with a fork and it springs back.

So creamy, warm and yummy.

Our Lemon Cake Pudding Slice is garnished with a simple lemon twist.

To make a twist, thinly slice a lemon. Make a cut in the bottom of the rind and gently pull the fruit out, leaving the rind only. Gently twist it once and place it on the top of your dessert!

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