Lemon Bundt Cake With Cake Mix
This Copycat Nothing Bundt Cake Lemon Bundt Cake recipe is so good, you won’t know the difference from the real thing!
Servings: 8 servings
Calories: 568kcal
Equipment
- bundt pan
- piping bag
Ingredients
- 1 lemon cake mix
- 3.4 oz instant lemon pudding mix 1 box
- 1 cup sour cream
- 4 large eggs
- ½ C canola oil
- ¼ C fresh squeezed lemon juice
- ¼ C water
Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- ¼ cup unsalted butter softened
- 2 1/2 cup confectioner's sugar
- 1 tsp vanilla extract
Instructions
Copycat Nothing Bundt Cake Lemon Bundt Cake
- Preheat oven to 350 degrees and spray a 9-inch round bundt pan with baking spray.
- Using a standing mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water until combined1 lemon cake mix, 3.4 oz instant lemon pudding mix, 1 cup sour cream, 4 large eggs, ¼ C fresh squeezed lemon juice, ¼ C water, ½ C canola oil
- Pour the batter into the bundt pan
- Bake in the oven for 45-55 minutes or until a toothpick comes out clean
- Allow to cool completely
- Place into the refridgerator overnight
Cream Cheese Frosting
- Using a standing mixer, beat all ingredients until combined and smooth8 oz cream cheese, ¼ cup unsalted butter, 2 1/2 cup confectioner's sugar, 1 tsp vanilla extract
- Scoop into the piping bag
- Cut the tip off the piping bag
- Pipe onto the frosting onto the bundt cake
Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 55g | Protein: 5g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 210mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 856IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg