Baked-In Lemon Pudding Cake

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful layered dessert featuring a lemon or yellow cake base, a rich pineapple-lemon pudding filling, and a toasted coconut topping. This unique baked-in pudding cake is served chilled for a refreshing treat.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	2 hours	12 servings

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🔪 Key Equipment

• 9x13-inch baking pan
• Mixing bowl
• Hand mixer
• Saucepan
• Spatula

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Ingredients

Cake Batter

Measurements	Ingredients	Prep / Notes
1 package	Lemon cake mix or Yellow cake mix
1 cup	Water	for initial batter
2	Egg whites	reserve yolks for filling
1/4 cup	Water	for remaining batter
1 cup	Flaked coconut	for topping

Lemon Pineapple Filling

Measurements	Ingredients	Prep / Notes
2	Egg yolks	reserved from cake batter
1/4 cup	Granulated sugar	written as gd. sugar
1 1/3 cups	Water
8 1/2 oz	Crushed pineapple	canned, drained
1 package (4-serving size)	Lemon pudding mix	not instant

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Instructions

Step 1: Prepare the Filling

1. In a saucepan, combine the 2 reserved egg yolks, 1/4 cup granulated sugar, 1 1/3 cups water, 8 1/2 oz drained crushed pineapple, and 1 package lemon pudding mix.
2. Cook over medium heat, stirring constantly, until the mixture thickens. Set aside to cool slightly.

Step 2: First Cake Layer

3. Preheat oven to 350 degrees F.
4. In a mixing bowl, combine the 1 package lemon or yellow cake mix, 1 cup water, and 2 egg whites.
5. Blend and beat the mixture until smooth.
6. Spread half of the batter into a greased and floured 9 by 13-inch baking pan.
7. Bake for 15 minutes in the preheated oven.

Step 3: Assemble and Final Bake

8. Spread the prepared lemon pineapple filling evenly over the partially baked cake.
9. To the remaining cake batter, add the remaining 1/4 cup water and mix well.
10. Spread this remaining batter carefully over the filling layer.
11. Sprinkle 1 cup flaked coconut evenly over the top.
12. Return to the oven and bake for 25 to 30 minutes until the coconut is toasted and golden.
13. Cool completely, then refrigerate before serving.

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💡 Make-Ahead & Storage: This cake is best served chilled. It can be prepared, covered, and refrigerated up to 24-48 hours before serving.

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Original Recipe Scan