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Best Lemon Bundt Cake | Can't Stay Out of the Kitchen | this fantastic #cake is better than #NothingBundtCakes! It uses a #lemon cake mix, lemon jell-O, vanilla pudding mix & #LemonPieFilling. Then it's topped with a scrumptious #CreamCheese icing that's out of this world. If you enjoy lemony #desserts this one is terrific for #holiday or company dinners. #HolidayDessert #LemonDessert #LemonCake #BestLemonBundtCake

Best Lemon Bundt Cake

Teresa Ambra
Best Lemon Bundt Cake is outrageously good. Lemony flavor just pops in this cake since it uses a Lemon Cake Mix, Lemon Pie Filling and Lemon Jell-O in the cake. Instant vanilla pudding mix and sour cream keep it really moist. The cream cheese icing includes lemon juice and lemon zest for a lemon explosion to die for. This is a terrific dessert for company or holiday dinners since you and your family will be drooling from the first bite, and won't be able to put your fork down!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 530 kcal

Equipment

  • 1 large Bundt pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 medium mixing bowl
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 bamboo skewer to swirl layers of cake batter
  • 1 gallon-size Zip Lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

CAKE:

  • 15.25 oz. box Lemon Cake Mix
  • 3.4 oz. box instant vanilla pudding mix dry, (or lemon if you can find it)
  • 3 oz. box lemon Jell-O dry
  • 1 cup sour cream
  • 4 large eggs
  • 1/4 cup heavy whipping cream or half-and-half
  • 1/2 cup oil
  • 22 oz. can Lemon Pie Filling available from Lucky Leaf

CREAM CHEESE FROSTING:

  • 16 oz. cream cheese softened
  • 1/2 cup unsalted butter (1 stick)
  • 4 1/2 to 5 cups powdered sugar as desired
  • 1 tsp. real vanilla extract
  • 1 tsp. lemon juice
  • 1 tbsp. lemon peel grated
  • 1 tbsp. lemon peel for garnish, if desired
  • 3 slices lemon quartered, if desired

Instructions
 

CAKE:

  • Preheat oven to 350º.
  • Grease a large bundt pan very generously with Crisco shortening.
  • Add flour and rotate pan until very well covered.
  • Set aside.
  • Combine cake mix, pudding mix, sour cream, eggs, cream and oil with a whisk in a mixing bowl.
  • Batter will be thick.
  • Fill prepared bundt pan with half of the cake batter.
  • Smooth the top.
  • Spoon half of the lemon pie filling over top of the batter.
  • Swirl the batter and pie filling together with a bamboo skewer.
  • Spoon remaining cake batter over top of swirled batter.
  • Smooth top again.
  • Spoon remaining lemon pie filling over top of cake batter.
  • Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
  • Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
  • Start testing at 45 minutes.
  • Check with knife or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer comes out clean.
  • Allow cake to cool completely before adding icing.
  • Refrigerate cake several hours or overnight. (See note below).
  • Remove cake to cake platter.
  • Pipe cold cream cheese icing over top.
  • Decorate with grated lemon peel and pieces of lemon and mint, if desired.
  • Refrigerate.

CREAM CHEESE FROSTING:

  • In a medium mixing bowl, cream the cream cheese and butter until smooth.
  • Add vanilla, Lemon juice and lemon peel and mix again with mixer.
  • Gradually add in powdered sugar a cup at a time.
  • Continue mixing with mixer until all the powdered sugar is used and the icing is really thick.
  • Fill a gallon-size Zip Lock Bag with frosting.
  • Chill frosting in refrigerator about 30-60 minutes before using.
  • Cut off one-half inch diagonal corner at the bottom of the bag.
  • Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
  • Add a second and third layer of ribbons on top of cake, as desired.
  • Sprinkle lightly with grated lemon peel.
  • Add quartered lemon slices and fresh mint for garnish, if desired.
  • Refrigerate cake until ready to serve.

Notes

NOTE: Allow cake to refrigerate wrapped tightly in plastic wrap overnight before frosting.
 
NOTE: I never use water when mixing up a cake mix. I always use half-and-half or heavy whipping cream. It’s a secret I learned decades ago and it makes the cake richer and more flavorful.
 
NOTE: My cake took 65 minutes to bake.
 
NOTE: I refrigerated the frosting 1 ½ hours before frosting cake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 530kcalCarbohydrates: 83gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 84mgSodium: 580mgPotassium: 140mgFiber: 1gSugar: 67gVitamin A: 405IUVitamin C: 3mgCalcium: 186mgIron: 1mg
Keyword cake, cream cheese, dessert, lemon
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