Lemon Pudding Lavender Cake

This moist, dense lemon pudding cake topped with lavender frosting is great for a casual weeknight dessert or for sharing at gatherings.

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Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.

Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.

Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

Lemon Pudding Lavender Cake

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