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Lemon Fruit and Nut Cake
Lemon Fruit and Nut Cake

Lemon Fruit and Nut Cake

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Cook Minutes 1 Hr 50 Min
Prep : 15 Min Cook: 1 Hr 35 Min
Lemon-flavour pudding and fresh lemon juice give this moist and fragrant cake its lemon-y lusciousness. Top with raisins, nuts and honey for the win.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
2 cups cold milk
1-1/2 cups raisins
1 cup chopped pistachios
1/2 cup honey
1 Tbsp. fresh lemon juice
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How do I make it ?
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Step 1
Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Step 2
Beat pudding mix and milk with whisk 2 min. Immediately pour pudding over warm cake. Refrigerate 1 hour.
Step 3
Combine remaining ingredients; spoon over cake just before serving.
Kraft Kitchen Tips!
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How to Easily Pour Pudding Over Cake
Pour pudding into plastic squirt bottle with a wide tip; use to fill holes in warm cake with pudding.
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Substitute
Prepare using Jell-O Vanilla Flavour Instant Pudding.
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How to Store
Keep refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 1.5 g
8 %
Cholesterol 25 mg
Sodium 190 mg
8 %
Carbohydrate 36 g
Fibre 1 g
Sugars 25 g
Protein 3 g
Vitamin A
2 %
Vitamin C
6 %
Calcium
4 %
Iron
10 %
Servings
24 servings, 1 piece (74 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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