Lemon bundt cake recipe using cake mix and pudding

Nutrition Facts
Servings Per Recipe 12
Calories 364
% Daily Value *
Total Fat 20g	26%
Saturated Fat 4g	22%
Cholesterol 73mg	24%
Sodium 440mg	19%
Total Carbohydrate 42g	15%
Dietary Fiber 0g	1%
Total Sugars 19g
Protein 5g
Calcium 29mg	2%
Iron 1mg	6%
Potassium 59mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Thanks to help from a box of cake mix and a box of instant pudding mix, this easy Lemon Bundt Cake with a sweet and tangy lemon glaze comes together in just minutes! Serve the bright, citrus-infused cake with a cozy Sunday supper, offer it on the Easter dessert buffet, or take it to your next church potluck.
Thanks to help from a box of cake mix and a box of instant pudding mix, this easy Lemon Bundt Cake with a sweet and tangy lemon glaze comes together in just minutes! Serve the bright, citrus-infused cake with a cozy Sunday supper, offer it on the Easter dessert buffet, or take it to your next church potluck.
Lemon Pudding Cake
How To Make A Lemon Bundt Cake
Lemon Glaze For Pound Cake
Lemon Bundt Cake Recipe
What does adding pudding mix to cake mix do?
How many boxes of cake mix do I need for a Bundt pan?
Can you use regular cake mix for a Bundt cake?
Can I add lemon juice to store bought cake mix?

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

6 ratings · 3 hours · Vegetarian · Serves 12

Thanks to help from a box of cake mix and a box of instant pudding mix, this easy Lemon Bundt Cake with a sweet and tangy lemon glaze comes together in just minutes! Serve the bright, citrus-infused cake with a cozy Sunday supper, offer it on the Easter dessert buffet, or take it to your next church potluck.

3/8 cup Lemon juice, freshly-squeezed

1 1/4 cups Confectioners sugar

1 (15.25 ounce) box Lemon cake mix

1 (3.4 ounce) box Lemon pudding mix, instant

This scrumptious lemon bundt cake, topped with delicious lemon cream cheese frosting, is a perfect way to brighten up a winter day!

If you love the combo of sweet, with just the right amount of tangy, then this easy lemon pudding cake is perfect for you! This cake delivers big when it comes to flavor, and it’s super quick and easy to make.

We’ve had a serious of gray days here in Phoenix. So I’ve needed a sweet way to brighten up dessert, and this easy lemon bundt cake recipe does just that. It’s like enjoying a slice of sunshine on a plate!

I know, that’s almost laughable to think of gray days in Phoenix, and will likely pass in 12 hours and then be 70 degrees. If nothing else the weather has made me crave lemon. So a lemon bundt cake to the rescue!

Lemon Pudding Cake

Thanks to some help from a lemon cake mix, this delicious bundt cake is quick and simple to make. While I love making cakes from scratch, the flavor and texture of this lemon cake mix recipe are really extraordinary. This recipe is similar to the Duncan Hines Lemon Pound Cake recipe, but it’s a bit more decadent.

Doctored bundt cakes are probably my favorite thing to make with cake mixes. While they are simple to make, they always get such rave reviews from my friends, family and readers.

If you are looking for an easy lemon cake recipe, but you really want something a bit more impressive than just a regular box cake made as directed on the box, go for a doctored bundt cake.

How To Make A Lemon Bundt Cake

Now let’s make some cake!

The ingredients for this cake are simple and straight forward. You’ll need:

A lemon cake mix
A lemon pudding mix (the dry box mix)
Eggs
Oil
Sour Cream
Water
Lemons

I also add some pure lemon extract to really kick up the lemon flavor. You can skip this, but I recommend it. I find that lemon can really mellow in baking, so I always like to kick the flavor up as much as possible.

The ingredients in this recipe are all added together, and mixed. It’s really as easy as just making a regular cake mix recipe, but with a few different ingredients. The end result speaks for itself.

Fresh lemon zest really helps give this cake a great tangy and bright flavor.

Lemon Glaze For Pound Cake

The lemon frosting that tops this cake is good enough to eat with a spoon! Trust me, I’ve tested that theory.

Lemon cream cheese frosting has to be one of my all time favorite frostings. It’s like the perfect blend of sweet and slightly tart. It’s made of cream cheese, butter, powdered sugar, lemon zest, lemon juice, lemon extract, vanilla extract, milk and an optional pinch of salt.

The ingredients are combined in your mixer, then spread over your cake.

Grab a fork and dive in!

How To Store A Bundt Cake

Due to the cream cheese frosting, I suggest storing this lemon bundt cake in the refrigerator. That said, this cake doesn’t last long around my friends and family, so sometimes there isn’t even anything left to store!

This lemon cake really is total piece of cake. Sorry, I can’t resist a pun. Or a punny fork.

Lemon Bundt Cake Recipe

Course Dessert

Cuisine American

This delicious and easy Lemon Bundt Cake with Lemon Cream Cheese Frosting is a fantastic spring or summer dessert!

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 16 slices

Cake

▢ 1 standard size package lemon cake mix
▢ 1 cup sour cream regular/full fat works best
▢ 1 3.4 oz size package instant lemon pudding mix just the dry mix!
▢ 1 cup oil
▢ 4 eggs
▢ 1/2 cup warm water
▢ 1 tablespoon lemon zest
▢ 1 tsp pure lemon extract

Frosting

▢ 8 ounces package cream cheese, softened
▢ 1/4 cup butter softened, 1/2 stick
▢ 2 teaspoons pure lemon extract
▢ 3 1/2 - 4 cups confectioners’ sugar
▢ 1-3 tbsp milk
▢ 1-3 tbsp lemon juice
▢ 1 tablespoon lemon zest

Cake

1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
2. BEAT cake mix, pudding mix, sour cream, oil, eggs, water, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan.
3. BAKE 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.

FROSTING

1. Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioners sugar, one cup at a time, mixing well after each addition.
2. Add in 1 tablespoon milk and 1 tablespoon lemon juice, and mix until very well combined. If you desire a thinner frosting, add 1-2 additional tablespoons of lemon juice, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon.
3. Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.
Store in refrigerator.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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What does adding pudding mix to cake mix do?

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

How many boxes of cake mix do I need for a Bundt pan?

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans.

Can you use regular cake mix for a Bundt cake?

Good news here: You can definitely make regular cakes in your favorite Bundt pan. According to Mark, you'll want to stick with recipes for traditional layer cakes, pound cakes and sheet cakes. These all can be baked in your favorite fluted cake pan.

Can I add lemon juice to store bought cake mix?

You can add lemon juice or lemon zest (or both!); the tartness will help cut the inherent sweetness of the mix, while the lemon flavor will shine through and add new flavor to your cake.