This cake recipe is from the July/August 2007 issue of "Cooking with Paula Deen". This recipe was passed to Annmarie Bochnicka of Kouts, Indiana, from her mother-in-law. She promises that "the cake turns out moist and delicious each and every time".
|1||(18.25-ounce) box lemon cake mix|
|1||(3.4-ounce) box lemon flavored instant pudding mix|
|1||(12-ounce) can Mountain Dew soda|
|¾||cup vegetable oil|
|Cake Glaze (From: Recipelink)|
|½||c. Mountain Dew|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
|Trans Fat g|
|Total Carbohydrate g||%|
|Dietary Fiber g||%|
Cake Preheat oven to 325 degrees Lightly grease and flour a 10-cup bundt pan In a large mixing bowl, combine cake mix and pudding mix. Add soda, oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Glaze Mix together glaze ingredients and boil for 2 minutes. Pour glaze over cake while hot. Let cool. Turn out out onto platter.