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Paula Deen’s Lemon Blossoms are a classic treat bursting with bright lemon flavor. This simple dessert starts with a yellow cake mix and instant lemon pudding, making it easy to whip up anytime.
Cake mixes have been downsized from 18.25 ounces to 15.25 ounces. To get the original batch size, you can either buy a second box and measure out 3 ounces or make a cake mix “upsizer” like this one from Cake Decorist. 
I like to use a cookie scoop to distribute the batter evenly. Do not be tempted to overfill the tins. The cakes will puff up and then collapse and won't cook correctly in the center.
You can change up the cake mix flavor, pudding flavor and fruit juice/zest. They're great with a strawberry, orange or even pineapple cake mix. Using a chocolate cake mix and chocolate pudding is delicious too, drizzled with chocolate syrup instead of the lemon glaze.
If you tried these Lemon Blossoms, leave a comment or star rating below. You might also like these other easy cake mix desserts: Devil's Food Cake Mix Cookies or Can't Leave Alone Bars.
Paula Deen’s Lemon Blossoms
Ingredients
- 18 1/2 ounce package yellow cake mix
- 3 1/2 ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- grated zest of 1 lemon
- 3 tablespoons vegetable oil
- 3 tablespoons water
Instructions
- Heat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and beat until smooth, about 2 minutes. Scoop batter into tin, filling each well about halfway. Bake 11 to 13 mins or until a tester comes out clean.
- For the glaze, whisk sugar, lemon juice, zest, oil and water until smooth. Move cakes to a wire rack over a rimmed baking sheet. Spoon glaze over cakes. Let the glaze set for about an hour. Store cakes in an airtight container.
Notes
Source: https://www.pauladeen.com/recipe/lemon-blossoms/
Note: Companies no longer make the 18.25 oz cake mixes. You can either buy a second box of mix and measure out 3 ounces from it or you can make an "upsizer" like this one from Cake Decorist.
This post has been updated with new photos, text and a printable recipe card.
It's funny how products have all been downsized! These sound delicious. I always love using a cookie scoop for portioning.
ReplyDeleteI love how easy these cupcakes are! Adding the pudding mix is genius.
ReplyDeleteHow do I make these eggnog flavored?!?
ReplyDeleteI'd swap out the lemon cake mix and lemon pudding for vanilla. Add 1/4t each nutmeg, cinnamon to the batter. For the glaze, combine 4c powdered sugar, 1t vanilla or rum extract, 2 tablespoons softened butter and about 1/3 cup eggnog.
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