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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 568kcal
- 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
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 combined
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 smooth
Scoop into the piping bag
Cut the tip off the piping bag
Pipe onto the frosting onto the bundt cake
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