Lemon Pudding Cake

12 Servings
50 min

Can you tell I am into Lemon these days. Spring and Summer always makes me crave anything Lemon. This dessert is so light and fluffy my hubby said we could eat a few pieces of this at a time. I told him no it still has calories!

It is very easy to make the only baking is the crust, which does have pecans but you could easily omit them. The cream cheese layer combined with the pudding layer is so good. Definitely a wonderful recipe idea for a potluck or family gathering. Or just to enjoy like we did! This was grandchildren approved also which is a big plus in my family. We have some pretty picky eaters. Also the lemon is not over powering just very light.

Love the look of the layers and adding the lemon zest on top adds a little extra beauty and punch of lemon.

I chopped my pecans up real fine.

Used my pastry blender to combine the crust ingredients.

The crust even looks good before baking it.

My crust didn't get very browned but it was definitely done.

Adding the cream cheese layer over the crust in this picture.

Now the pudding layer and then add your whipped cream on top of this layer. Add some lemon zest on top of that if you like.

Recipe details
  • 12  Servings
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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For the crust
  • 1 C Butter, softened
  • 2 C Flour
  • 1/4 C Sugar
  • 1/4 C Pecans, chopped fine.
Cream cheese layer
  • 2 8oz blocks cream cheese, softened
  • 1 C Powdered sugar
Pudding layer
  • 2 packages 3 oz lemon instant pudding
  • 3 1/2 C cold milk
For the topping
  • 1 8 oz Container whipped topping
  • 1 Lemon for zest
For the crust
Heat oven to 350 degrees
Using a pastry blender or two forks combine all crust ingredients until it resembles crumbles.
Press into a greased 9 x 13" baking pan and bake for 20-25 minutes or until a light golden brown.
Remove from oven and allow to cool completely.
For the cream cheese layer
Beat together the softened cream cheese and the powdered sugar until smooth.
Spread over cooled crust.
For the filling
In a mixing bowl whisk or beat your pudding and milk together. Let sit for ten minutes to thicken up.
Spread over cream cheese layer
Spread the whipped topping over the pudding layer
Zest some lemon on top of whipped cream
Put in refrigerator for at least an hour.
Serve and enjoy.