Serve warm with fresh fruit, like berries.
1 pkg. (2-layer size) yellow cake mix prepared according to box (I needed 3 eggs and 1/3 C oil for the super moist cake mix)
2 cups cold milk1-1/4 cups water2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding2 Tbsp. powdered sugar for decoration
Preheat oven to 350°F. Pour prepared cake into greased 13x9-inch baking dish; set aside.
Pour milk and water into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Serves 16+, adapted from Kraft