Warm Lemon Pudding

16 servings

1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. lemon instant pudding
1/3 cup granulated sugar
2 tbsp icing sugar

Preheat oven to 350°.

Prepare cake batter as directed on package. Pour into greased 13x9 inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes.

Bake for 55 minutes to 1 hour or until wooden toothpick inserted in center of cake layer comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with icing sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.