Easy Lemon Bundt Cake #SundaySupper

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/3 cup Frozen orange juice concentrate

• Baking & Spices

  • 1 small box Lemon pudding mix, instant
  • 1 cup Powdered sugar
  • 1 box Yellow or butter cake mix

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3/4 cup Water

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 box yellow or butter cake mix (15.25 ounces)
• 1 small box instant lemon pudding mix (3.4 ounces)
• ¾ cup water
• ¾ cup vegetable oil
• 4 eggs
• 1 cup powdered sugar, sifted
• 2 tablespoons butter, melted
• ⅓ cup frozen orange juice concentrate, melted

Directions

• Preheat oven to 350º. Butter and flour a standard Bundt pan (or spray with Bakers 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.