Lemon Pudding Cobbler Dessert Recipe - SewLicious Home Decor (2024)

LEMON PUDDING COBBLER

A refreshing, tangy lemon cobbler made with a lemon pudding and lemon zest topped with cool whip.

It’s funny I never used to eat lemon desserts much…..I’m not sure why. Now I realize what I have been missing out on all these years!

Stop everything and GIMME!

This lemon cobbler is cake-y or should I say cobbler-y. It bakes into a cake-like-cobbler and makes it’s own gooey lemon sauce. After you top it with cool whip you have a rich creamy zesty lemon cobbler.

Yeah that.

You will be surprised how easy this cobbler is. It’s a simple homemade cake recipe and a boxed lemon pudding mix.

Of course, you can use a boxed cake mix if you prefer, just prepare it as directed on the box and if you want to go all out feel free to make your lemon pudding homemade.

Don’t forget the lemon zest.

Once you prepare the cake batter you will pour it into a cake pan.

Then you will pour hot water on top of the cake batter, as directed.

I promise you won’t be disappointed.

The most important step of making this cake is to not stir the water.

You will leave standing water on top of the cake batter.

Yep, true that.

The water will seep into the cake as it bakes and that’s what gives it it’s own sweet creamy pudding sauce.

Top with cool whip when done.

Try my chocolate version here.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A lemon delight cobbler topped with cool whip.

Ingredients

• 1 cup granulated sugar, divided
• 1 cup all-purpose flour
• 1-5.1 oz. instant Jello lemon pudding mix, divided
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1/4 cup unsalted butter, melted
• 1½ teaspoons vanilla extract
• 1¼ cups hot water
• Zest from 2 lemons

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan or cake pan with cooking spray and set aside.
2. Heat a pot of water on the stove to boiling hot.
3. Measure 1/4 cup of lemon pudding mix and set aside.
4. In a medium bowl add 3/4 cup sugar, flour, remaining pudding mix, baking powder and salt. Stir in milk, melted butter, lemon zest, and vanilla. Mix until smooth.
5. Pour batter into pan spreading it evenly to the corners.
6. In a small bowl, mix the remaining 1/4 cup granulated sugar and remaining 1/4 cup pudding mix. Mix well. Sprinkle evenly over the cake batter.
7. Pour the boiling water over the top of the sugar/pudding mixture. DO NOT STIR!
8. Bake 20-35 minutes depending on what size pan you are using. Test the cake part by inserting a toothpick into the cake and if it comes out mostly clean it’s done.
9. Remove cake from oven and cool 10-15 minutes.
10. Serve with cool whip.

Nutrition Information:

Serving Size: 1
Amount Per Serving:Calories: 2677Total Fat: 77gSaturated Fat: 46gCholesterol: 187mgSodium: 5554mgCarbohydrates: 476gSugar: 227gProtein: 30g

Did you make this recipe?

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See Also

36 No-Bake Cheesecake Recipes for Summer PartiesFresh Tomato Recipes: 20 Can't-Miss Recipes with TomatoesVegan Pizza Soup Recipe (wfpb Halloween)Slow Cook Your Way To The Colonel's Secret Recipe

15 Comments

1. Pingback: Pumpkin Pie Cobbler - SewLicious Home Decor

2. 

   Jane

   May 17, 2019 at 2:20 pm ·Reply

   Hi there it's me again - the Jane from Nov.2016 lol. I decided to try this again and I believe I found out why it didn't work last time....it was the pudding amount. I finally broke down and bought a scale and discovered that two of our packs of pudding (which is what I used last time) was way too much. It worked out to roughly 1 1/3 packs of pudding. I swear, this metric system is a pain in my arse when it comes to baking. All my implements with the exception of liquid measuring cups is imperial but all the ingredients are metric which makes converting a chore. I got the right amounts this time and it actually worked beautifully! It took roughly 35 minutes to bake but man it smells heavenly and looks the way it was meant to! Now that I know what the issue was I will be making this again and again - love me anything lemon!

   ★★★★★

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     Marti@SewliciousHomeDecor

     June 14, 2019 at 1:48 pm ·Reply

     Awesome!! I'm glad it turned out for you! :)
     

3. Pingback: 25 Best Lemon Dessert Recipes

4. 

   Kriss

   January 27, 2018 at 9:10 am ·Reply

   The recipe has a question mark instead of a number for the amount of butter to use. Please let me know how much butter should be added.
   

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     Marti@SewliciousHomeDecor

     January 27, 2018 at 10:09 am ·Reply

     It says 1/3 cup unsalted, melted butter. Enjoy! :)
     

5. 

   Marie Ray

   September 12, 2017 at 8:52 pm ·Reply

   Mine turned out great. I made fresh whipped cream. Much better than Cool Whip
   

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     Marti@SewliciousHomeDecor

     October 15, 2017 at 3:02 pm ·Reply

     Fresh whipped cream sounds amazing for this!! Glad it turned out! :)
     

6. 

   Keir Santucci

   July 3, 2017 at 12:47 pm ·Reply

   Tried this today and it didn't work out for me either. I went over your instructions and can't find the problem but it came out as kind of a uniform goo, rather than cake and pudding. It's like the pudding never fell to the bottom, but rather just became one with the cake.
   

7. 

   Jane

   September 7, 2016 at 10:50 am ·Reply

   Hi there! I have a fast question - when you say pudding mix, is it the instant pudding mix that you used or the kind you need to cook? I'm hoping to make this soon (for a birthday dinner dessert) - and I just happen to have both kinds in the pantry. I don't want to mess up the recipe by using the wrong kind, it looks absolutely incredible!
   

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     Marti@SewliciousHomeDecor

     September 7, 2016 at 2:41 pm ·Reply

     Hello! It's instant pudding. Sorry it didn't specify! I added it to the recipe. Good luck with your party, let me know how it turns out! :)
     

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       Jane

       November 8, 2016 at 1:59 pm ·Reply

       Just me again, sorry for taking so long to let you know how it turned out. I'm not sure what went wrong but mine turned out nothing like what your's looks like - my cake stayed on the bottom of the pan and I ended up with a bit of lemon syrup on the top even after nearly 40 minutes in the oven. The only thing I can think of is the measurement of the pudding mix, up here in Canada we have that annoying metric system so I had to guess as close as i could to the right amount. The next time I make a cross border shopping trip I'll pick up a pack there of the right size and try again
       

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         Marti@SewliciousHomeDecor

         November 8, 2016 at 4:05 pm ·Reply

         Oh my goodness.....sorry to hear that! I'm not sure what happened, I would make sure you divided the pudding mix, putting some in the batter and some with the topping that you sprinkle over the batter. Then make sure when you pour the water over the top you do not stir it. :)
         

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         Patty McMahon

         May 12, 2020 at 10:35 pm ·Reply

         I LOVE those plates! Do you remember where you got them? (I got my bag of lemons for the cobbler lol).Thank you for your help!
         

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           Marti

           May 13, 2020 at 12:33 am ·Reply

           Hi there! I got those plates at walmart several years ago. They sold them individually, but they don't carry them anymore. I was able to find a couple of links that sell them. You can buy one individually here https://www.replacements.com/p/pioneer-woman-paige-linen-white-salad-plate/pwopaiw/108355821 or buy the set on Amazon https://www.amazon.com/s?k=Paige+Dinnerware+Set+%28Linen%29+pioneer+woman&i=garden&ref=nb_sb_noss_2. Gotta have the lemons! That's completes the look! Have a wonderful day! :)