Lemon Pudding Bundt Cake is a delicious cake to serve at your next family gathering or get together. Everyone will think you made this cake from scratch, but it’s really made with a cake mix! It has a soft texture, is moist and has delicious lemon flavor.
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Check out my No Oven Chocolate Cake and my Rocky Road Brownies for more delicious dessert recipes!
This lemon cake is SO delicious and is the perfect dessert for spring and for summer! It's so easy with the help of two secret ingredients - lemon cake mix and lemon pudding mix! Shortcuts like cake mix and pudding leave more time to enjoy dessert!
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Topped with an orange juice glaze, giving this cake the best moist texture. If you like lemon desserts, you have got to give this bundt cake a try!
Why You’ll Love This Recipe
- It's a fluffy, sweet and a perfectly tangy lemon cake.
- A soft, moist simple recipe, with few ingredients.
- It's topped with a delicious orange glaze to accentuate the lemon flavor.
- Very easy to make and so delicious!
Ingredients You'll Need
- Lemon Cake Mix: Use your favorite store bought lemon cake mix.
- Instant Lemon Pudding Mix: Makes the cake super moist and delicious.
- Vegetable Oil: Makes for a moister and tender cake.
- Eggs: Creates structure and stability within a batter.
- Orange Juice: Adds a bright taste to the cake.
- Powdered Sugar: Mixed with the orange juice, it makes a delicious glaze for the cake.
Step-By-Step Ingredients
Step 1: Preheat the oven to 350 °F. Grease a bundt baking dish, set aside.
Step 2: In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
Step 3: Bake for 30-40 minutes, or until cake is golden and cooked throughout.
Step 4: Meanwhile, whisk together orange juice and powdered sugar.
Step 5: Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- You can also make this cake in a 9x13-inch pan for a different presentation. Be sure to grease the pan well and bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cake extra moist and flavorful, consider adding a teaspoon of lemon extract to the batter.
- For a more intense lemon flavor, you can also add some lemon zest to the cake batter.
Variations
- Add fresh berries: Fold in fresh berries such as blueberries, raspberries, or strawberries into the cake batter before baking.
- Use different pudding flavors: Instead of using lemon pudding mix, try using vanilla, chocolate, or pistachio pudding mix for a different flavor profile.
- Add nuts: Fold in chopped nuts such as almonds or pecans into the cake batter for a crunchy texture.
- Add spices: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, cozy flavor.
- Use different citrus: Instead of orange juice, try using grapefruit juice or lime juice for a different citrus flavor.
Storing & Freezing
Storing: Cover cake with plastic wrap and store any leftovers in the refrigerator.
Freezing: Once cake is cooled, wrap tightly and place in the freezer for up to 3 months. Just thaw and eat when you're ready!
Recipe FAQ's
Icing is a mixture of powdered sugar and liquid that is thin enough to be spread. Glaze is a mixture of powdered sugar and liquid thin enough to be poured.
Yes, canola oil is another popular type of oil used for baking cakes. Grapeseed oil, olive oil, sunflower oil and butter are also other alternatives, however they may change the taste and texture of the cake.
Fats, like oil, provide moisture for a cake.
More Dessert Recipes You'll Love
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Lemon Pudding Bundt Cake
Equipment
Ingredients
- 15-16 ounce lemon cake mix
- 3.4 ounce lemon instant pudding mix
- ½ cup vegetable oil
- 1 ⅓ cups water
- 2 large eggs
- ½ cup orange juice
- ½ cup powdered sugar
- Whipped topping optional
- Lemon zest optional
Instructions
- Preheat the oven to 350°F. Grease a Bundt pan, set aside.
- In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
- Bake for 30-40 minutes, or until cake is golden and cooked throughout.
- While cake is baking, whisk together orange juice and powdered sugar.
- Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
Notes
- You can also make this cake in a 9x13-inch pan for a different presentation. Be sure to grease the pan well and bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cake extra moist and flavorful, consider adding a teaspoon of lemon extract to the batter.
- For a more intense lemon flavor, you can also add some lemon zest to the cake batter.
- Storing: Cover baking dish with plastic wrap and store any leftovers in the refrigerator.
- Freezing: Once cake is cooled, wrap tightly and place in the freezer for up to 3 months. Just thaw and eat when you’re ready!
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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