Lemon Sheet Cake with Pudding Mix Directions:
Preheat oven to 350°F.
Lightly coat a 9x13-inch metal baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together yellow cake mix and lemon pudding mix.
In a separate bowl, whisk together skim milk, canola oil, applesauce, eggs, granulated sugar, and vanilla extract until smooth.
Pour the wet mixture into the dry mixture.
Add lemon zest.
Beat with a hand mixer on medium speed for about 2 minutes, until thick, smooth, and glossy.
Scrape down the sides and bottom of the bowl.
Spread batter evenly into the prepared pan.
Lightly swirl the top with a spatula.
Bake for 28–34 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
Cool completely in the pan on a wire rack.
Dust lightly with powdered sugar before serving, if desired.
Cut into squares and serve.
WW Points Calculation
Duncan Hines Classic Yellow Cake Mix, 15.25 oz box: 82.00
Jell-O Lemon Instant Pudding Mix, 3.4 oz box: 16.00
Skim milk, 1 cup: 3.00
Crisco Pure Canola Oil, 1 tbsp: 4.00
Mott’s Unsweetened Applesauce: 0.00
Domino Granulated Sugar, 2 tbsp: 6.00
Eggland’s Best Eggs, McCormick Pure Vanilla Extract, lemon zest, nonstick cooking spray: 0.00
Optional powdered sugar, 2 tbsp: 3.00
Points Information:
Total Points: 111.00 without powdered sugar, 114.00 with powdered sugar
Servings: 15 servings, 1 square per serving
Points per serving: 7.40 without powdered sugar, 7.60 with powdered sugar
Nutrition Information
Calories: 182
Fat: 4.10 g
Protein: 3.10 g
Carbohydrates: 34.50 g
Sugar: 20.20 g
Sodium: 330 mg
I'm waiting for your comments! Enjoy!
