Rating: 4.5 stars
143 Ratings
  • 5 star values: 99
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 5

This cake is so moist and delicious, and is even better the second day!



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


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.

  • Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.

  • Bake for 50 minutes.

  • In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

Nutrition Facts

425 calories; protein 4.7g; carbohydrates 74.1g; fat 13g; cholesterol 73.1mg; sodium 440.9mg. Full Nutrition