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It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

• Preheat oven to 350°.
• Generously butter (NOT non stick spray) a bundt pan.
• In a large bowl whisk together the cake mix and pudding mix.
• Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
• Pour into prepared pan.
• Bake 35-40 minutes until a toothpick comes out clean.
• Cool 15 minutes in pan.
• Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

• Whisk together the powdered sugar, lemon juice and vanilla.
• Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
• Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.