This Cake Mix Lemon Bundt Cake is a delicious and easy-to-make dessert that is my go-to for any occasion. Made with just a few simple ingredients, this cake is bursting with lemon flavor and will have your family going back for a second slice!
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Why you'll love this lemon bundt cake
This cake is packed to the brim with lemon flavor, which is what makes it truly irresistible. And, with the moist and tender crumb and tangy glaze, it is a perfect balance of sweetness and tartness.
Plus, using a cake mix means this cake is easy enough for beginners!
Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Lemon cake mix - a great shortcut to make this easy recipe.
- Instant lemon pudding mix - this makes the cake even more moist and tender.
- Lemon pie filling - this unexpected ingredient adds so much flavor!
- Melted butter, evaporated milk, pure vanilla extract - adding these ingredients to a cake mix takes it to the next level.
- Large eggs - surprsingly adding an extra egg is another secret to making a cake mix taste better.
- Lemon zest to really add to the lemon flavor.
- Powdered sugar and fresh lemon juice for the glaze.
- Lemon zest or lemon twirls for topping (optional).
Lemon Bundt Cake Recipe
Equipment
- 1 bundt cake pan
Ingredients
- 15.25 ounce lemon cake mix lemon cake mix
- 3.4 ounce instant lemon pudding mix instant lemon pudding mix
- 1 ¼ cup lemon pie filling
- ¼ cup melted butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 3 large eggs
- Zest of 1 lemon optional
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice Use just enough lemon juice so the icing drizzles down the sides of the cake.
- decorate with lemon zest or lemon twists - so pretty!
Instructions
- Preheat the oven to 350°F. Spray and flour a bundt pan. Be sure to get into all the nooks and crannies so when baked, the cake doesn’t stick!
- In a large bowl, whisk together the cake mix and large box of pudding mix. Add the lemon pie filling, eggs, butter, evaporated milk, and vanilla extract.
- Using a handheld mixer or stand mixer, beat until smooth. Add the eggs one at a time until combined. Fold in the lemon zest if using.
- Spoon the batter into the prepared Bundt pan. Smooth it out evenly. Pop the pan on the counter a couple of times to remove any bubbles in the batter.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency if needed, then stir in the lemon zest.
- Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing. Enjoy!
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Nutrition
FAQ’s
If you can't find lemon pudding, you can use vanilla instant pudding instead. It won't change the flavor too much.
No, for this recipe, it's very important that you use instant pudding. It helps to add moisture to your cake.
There are two secrets to a moist pound cake. First, don't overbake your cake. Watch it closely while it's in the oven. Second, make the cake a day in advance and store it unglazed, well covered with plastic wrap. This seals in the moisture. Glaze before serving.
Deb’s tips to make amazing bundt cake
When it comes to cake baking, the most important tip I can give you is not to overmix the batter. You want to mix until thoroughly combined but not overworked, for no more than 2 minutes total.
- My to-go method for preventing a cake from sticking is to spray the baking pan with cooking spray and then coat it with flour. You can also use baking spray, but I find the spray and flour method works best.
- You will want to flip the bundt cake to remove it from the pan while it is still warm but not too hot to handle. This will prevent the cake from breaking while you are removing it.
Variations
- You can turn this into mini bundt cakes for individual servings. Just reduce the baking time to 20-25 minutes.
- Adding white chocolate chips or shredded coconut. The coconut adds a hint of tropical flavor, the chips will add creamy sweetness!
- Swap out the simple glaze and use a cream cheese frosting on top for an even sweeter result.
More recipes you’ll love
Bundt cakes are always a favorite in our house, and they always disappear quickly when I take them to gatherings and potlucks!
Some of my favorite bundt cakes are Pistachio Bundt Cake, Chocolate Chip Bundt Cake, and this Sweet Potato Bundt Cake.
What to serve with Lemon Bundt Cake
This cake is absolutely lovely as-is, but if you'd like something extra special, top it with a dollup of whipped cream and a spoonful of fresh berries.
I must admit that lemon desserts are my weakness, and this bundt cake is no exception. I'd love for you to leave me a comment and let me know what your favorite lemon dessert recipe is. I'm always looking for new ideas!
Jean M says
I adore anything lemon. As soon as I can go to grocery store get lemon pudding and a couple of fresh lemons. I'm making this!
Debra Clark says
It's amazing, you're going to love it Jean!!!