Lemon Raspberry Lava Cake
I made this awesome Dutch oven “cobbler” at our family reunion last year. It was nice to have something different. You can make this in a regular oven too. I think the raspberry jam is a must have, and of course we sell our awesome raspberry jam at the Dairy Keen.
Lemon Raspberry Lava Cake
1 box Lemon or Yellow Cake Mix
3/4 Cup water
¼ Lemon Juice
1/3 Cup vegetable oil
1 Tablespoon Lemon Zest
3 Eggs
2 boxes 3.4 oz. Lemon Instant pudding
3 cups milk
Raspberry Jam, optional
Heat oven to 350 Degrees. Spray a 13 x 9 pan with cooking spray. In a large bowl add the cake mix, water, lemon juice, vegetable oil, lemon zest, and eggs. Best for 2 minutes or until smooth. Pour into prepared pan.
In a medium bowl beat pudding mix and milk with whisk until smooth. Drizzle the pudding over the batter.
Bake 55 to 60 minutes or until golden brown and edges pull away from the sides of pan. (A toothpick test will not be clean because of the pudding)
Spoon warm in a bowl and top with some raspberry jam.
*To make Gluten Free use a Gluten Free cake mix. Yellow Cake mix is all I could find.
* To make Dairy Free use almond milk in place of the milk.
*To make in an Outdoor Dutch Oven. Line a 12-inch Dutch oven with foil. Prepare as above. Cook with 16 coals on the top and 8 coals on the bottom. Rotate after 20 minutes and again after another 20 minutes. Bake 60 minutes. And of course, with Dutch Ovens keep an eye on it, you may have to take off or add some coals.
Jan Dairy Keen