A doctored up cake mix makes for an easy, delicious Bundt cake that will please even the pickiest eaters.
1 box yellow or butter cake mix (15.25 ounces)
1 small box instant lemon pudding mix (3.4 ounces)
3/4 cup water
3/4 cup vegetable oil
1 cup powdered sugar, sifted
2 tablespoons butter, melted
1/3 cup frozen orange juice concentrate, melted
Preheat oven to 350º. Butter and flour a standard Bundt pan (or spray with Baker's Joy). Set aside.
Combine all cake ingredients in a bowl and beat until thick and smooth, about 3 minutes.
Pour into the prepared pan. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
When cake is almost finished baking, whisk together glaze ingredients until smooth.
When cake is removed from the oven, let cool for about 10 minutes. Then poke some holes over the surface of the cake with a long pronged fork. Drizzle part of the glaze over the cake. Invert cake onto a cake plate. Poke the top surface of the cake with the fork and drizzle the rest of the glaze over the cake.
Let cool completely before serving.
by Liz Berg
¼ cup of rum can be substituted for ¼ cup of the water if you'd like a lemon rum cake.
Amount Per Serving
Calories378kcalCalories from fat 172
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: