Lemon Pudding Bundt Cake
Miz Helen's Kitchen
★★★★★
Ingredients
1(15.25 ounce) box Lemon Cake Mix
(I use a Duncan Hines Lemon Supreme)
1 (3.4 ounce) box Lemon Instant Pudding & Pie Filling
1/3 cup vegetable oil
3/4 cup water
1/4 cup lemon juice
4 eggs, room temperature
Cooking Spray
2 cups of canned Lemon Pie Filling
Directions
In an electric mixer bowl, add the cake mix, and instant pudding mix.
Mix the dry ingredients together for 1 minute.
Add the oil, water and lemon juice then mix on slow for 2 minutes.
Add the eggs one at a time mixing in between additions.
After all the eggs have been added mix for 2 minutes on medium.
Spray a bundt pan with a cooking spray.
Pour the batter into the sprayed bundt pan.
Very carefully and gently spoon the lemon pie filling on top of the batter in the center of the batter, do not push it down into the batter, but rather just lay it on top of the batter.
Bake 1 hour and 15 minutes for 325 degrees.
Remove from the oven and let cool on a cooling rack.
Turn the bundt cake out on the cake plate.
The Lemon Glaze
1 cup confectioners sugar
1/4 cup fresh lemon juice
Directions
In a small mixing bowl pour the confectioners sugar and pour in the lemon juice mix the sugar and juice with a whisk until smooth.
Drizzle the glaze over the cake and let set until firm before slicing.
Enjoy!