Go Back
+ servings
Print Recipe
4.25 from 4 votes

Lemon Pudding Bundt Cake

Lemon Pudding Bundt Cake ~ starts with a boxed cake mix & the final results are STUNNING! Delicious lemon bundt cake recipe that's simple to make & everyone enjoys! 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Lemon Pudding Bundt Cake
Servings: 16
Calories: 220kcal


  • 15.25 oz vanilla or lemon cake mix
  • 3.5 oz instant lemon pudding mix
  • 4 eggs
  • 3/4 cup lemon juice
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract


  • 2/3 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/3 cup fresh lemon juice
  • 1 teaspoon lemon zest


  • Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.
  • In a large bowl, combine the cake mix and the pudding mix.
  • Add the lemon juice, eggs, canola oil, and lemon extract. Beat on low speed until just combined, and then beat on medium speed for 2 minutes.
  • Pour the batter into the Bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean.
  • When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over.

Lemon Glaze

  • Place a saucepan over medium heat. Add the sugar, lemon juice, and butter and cook until the butter is melted. 
  • Once melted, cook for 2 minutes, then remove from the heat. Stir in the zest.
  • Pour the glaze over the cake. Let cool to set. Enjoy!


Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 184mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 217IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg