Lemon Pudding Bundt Cake

By McLean

Ingredients

• 1 (18.25-ounce) package yellow cake mix
• 1 (4-serving size) package instant lemon pudding and pie filling
• 4 eggs
• 2/3 cup vegetable oil
• 2/3 cup water
• 1 cup confectioners' sugar
• 2 teaspoons orange juice
• 1 teaspoon lemon juice
• 1 teaspoon lime juice

Details

Servings 12
Cooking time 50mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 325 degrees F. Generously coat a 12-cup Bundt pan with cooking spray.

In a large bowl, blend together all ingredients on a low speed until moistened, then beat at medium speed for 2 minutes. Pour into prepared Bundt pan.

Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 to 20 minutes, then invert onto a platter to finish cooling.

In a small bowl, whisk confectioners' sugar, orange juice, lemon juice, and lime juice until smooth. Drizzle over cake and serve.

Notes:
Top with orange, lemon, and/or lime zest for that extra citrus punch.