Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
1 10-inch Bundt pan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.

    Advertisement
  • In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

  • Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cook's Note:

I use Mountain Dew, but you can also try Mello Yello or other soda.

Nutrition Facts

364 calories; protein 4.7g 9% DV; carbohydrates 41.5g 13% DV; fat 20.4g 32% DV; cholesterol 73.1mg 24% DV; sodium 439.7mg 18% DV. Full Nutrition

Reviews (311)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2003
Absolutely EXCELLENT! I glazed mine with a mixture of 1/4 c. softened butter, 1/4 c. lemon juice and 2 c. powdered sugar. Also, I had to increase the baking time by 10 minutes. Read More
(293)

Most helpful critical review

Rating: 1 stars
05/01/2006
I've never rated a recipe a "1" before but this deserves it: it's nasty. I LOVE lemon and was so excited to make this cake from all the great reviews. Needless to say I was extremely disappointed by the recipe. I'm blaming it all on the soda. I used Sierra Mist but I doubt Sprite or 7 Up would have created a better result. The whole cake had this weird chemical taste... ugh like I said nasty. My advice is to modify "Lisa's Chocolate Chocolate Chip Cake" recipe using lemon cake mix and pudding mix omitting the chocolate chips and adding a couple tablespoons of lemon juice. I did this the day after making this disgusting cake (because I was REALLY craving lemon cake) and it turned out simply delicious. No chemical weirdness MUCH moister than this cake because that recipe uses sour cream basically just a million trillion times better. I don't know how ya'll loved this so much but i STRONGLY recommend using that other recipe instead! Read More
(77)
369 Ratings
  • 5 star values: 280
  • 4 star values: 65
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 8
Rating: 5 stars
09/28/2003
Absolutely EXCELLENT! I glazed mine with a mixture of 1/4 c. softened butter, 1/4 c. lemon juice and 2 c. powdered sugar. Also, I had to increase the baking time by 10 minutes. Read More
(293)
Rating: 5 stars
03/04/2004
Be careful when buying your cake mix - if you get one that already has pudding in the mix it will take considerably longer to bake. The top will get quite brown, but cook until the batter no longer wiggles when you nudge the bundt pan. Read More
(228)
Rating: 5 stars
01/29/2004
I took this to a party and everyone raved about it! I changed the baking temperature to 350 F and added a lemon glaze (2 TBS fresh lemon juice, 1 tsp grated lemon peel, and 2/3 cup sifted powdered sugar whisked together and drizzled over warm cake after it cooled 10 minutes and I removed it from the bundt pan. Read More
(161)
Advertisement
Rating: 1 stars
05/01/2006
I've never rated a recipe a "1" before but this deserves it: it's nasty. I LOVE lemon and was so excited to make this cake from all the great reviews. Needless to say I was extremely disappointed by the recipe. I'm blaming it all on the soda. I used Sierra Mist but I doubt Sprite or 7 Up would have created a better result. The whole cake had this weird chemical taste... ugh like I said nasty. My advice is to modify "Lisa's Chocolate Chocolate Chip Cake" recipe using lemon cake mix and pudding mix omitting the chocolate chips and adding a couple tablespoons of lemon juice. I did this the day after making this disgusting cake (because I was REALLY craving lemon cake) and it turned out simply delicious. No chemical weirdness MUCH moister than this cake because that recipe uses sour cream basically just a million trillion times better. I don't know how ya'll loved this so much but i STRONGLY recommend using that other recipe instead! Read More
(77)
Rating: 5 stars
04/16/2003
This cake got rave reviews especially for the fact that it is very moist. I added fresh raspberries around it and in the middle then made a lemon glaze which I poured over the whole thing then powdered sugar. It was very tasty I have never tasted a lemon cake I liked as well. If you like lemon cake you'll love this! Read More
(59)
Rating: 5 stars
10/30/2007
Since I used a yellow cake mix, I added some grated lemon zest and about 1/2 tsp. lemon extract to the batter. Even tho' it was very good, I thought it was a tad too oily and next time would reduce the oil to 1/2 c. I made a glaze of the juice from one lemon, and powdered sugar. Can't wait to try this recipe using a white or yellow cake mix, vanilla pudding, root beer and root beer extract! Read More
(53)
Advertisement
Rating: 5 stars
04/18/2007
This cake turned out moist and delicious because I read others opinions about a potentially chemical taste I became worried. When I did my toothpick test to see if it was ready the uncooked portion tasted chemically. I made 3 other different cakes for my party and never put this one w the others. two days later I figured I taste it before throwing it out. The cake was delicious! With the soda and all I followed the recipe exactly so I'll go with the majority it is perfect try it yourself. Oh I didn't even have icing! Read More
(39)
Rating: 1 stars
03/06/2008
I reduced the oil to the cake mix amount of 1/2C. I think 3/4C of oil is way too much. I added some poppy seeds (personal preference to lemon cakes)but other than that I followed the recipe exactly. When I tested for doness at 35min. The cake FELL. Completely flattened! Thats the first time EVER that has happened to me. So at 35 min. the cake was not done but very brown. I baked another 20 minutes for doneness. Please note that the bake time is 325 but I did a 350 oven for almost an hour. Also this has an artificial lemon taste and has NO tangy Zip taste of lemons. Needs real lemon juice instead of the carbonated drink that I believe is leaving a bad tingly after taste in my mouth. Sorry but thumbs down to everything about this recipe. Read More
(35)
Rating: 5 stars
03/26/2009
Wonderful-I've made this recipe a dozen times already and everyone I know asks for it at every party. I have found the cooking time extends about ten minutes. Don't use mountain dew- I just tried that and it changed the taste dramatically as well as the texture and color. Dew has more sugar and caffine so I found sprite or 7 up is best. I always top it with a cream cheese icing- Blend 4T fresh lemon juice 4 oz cream cheese and 2 cups powdered sugar until smooth- drizzle all over cooled cake. Add thinly sliced lemons around the edges on your cake plate and voila! Beautiful. Read More
(27)