Keep this cake in your refrigerator. It tastes even better the next day.
1 white cake mix
1 cup oil
1 cup water
1 cup instant lemon pudding (made)
Bake at 350 for 30-45 minutes. Let cool completely.
1 cup sweetened condensed milk
1 box instant lemon pudding (dry)
1 cup powdered sugar
1 8oz container cool whip
1 cup sour cream
Beat all the ingredients except the pudding. Then add the pudding and mix well. Put on top of cake and store in refrigerator.