Easy Lemon Bundt Cake

"I was looking for an easy bundt cake to take to work. I had a can of Lemon Pie Filling and thought it would make the cake really taste lemony and be very moist, so I tried it. My co-workers gobbled it down in a matter of minutes. Makes 1 10-12 cup bundt cake"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Yields:
1 cake
Serves:
12
Advertisement

ingredients

  • 1 box yellow cake mix
  • 3 eggs
  • 1 (21 ounce) can lemon pie filling
  • 14 cup water
  • 14 cup vegetable oil
  • 12 can duncan hines creamy home-style classic vanilla frosting (or flavor of your choice)
Advertisement

directions

  • Pour yellow cake mix into large mixing bowl.
  • Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
  • Mix with mixer for 2 minutes on medium-high speed.
  • Pour into a greased bundt cake pan.
  • Bake for 40-50 minutes at 350 degrees Fahrenheit.
  • Cool cake for 10 minutes, then remove from pan onto cake plate.
  • Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
  • Drizzle frosting onto top of cake, letting it drip down sides.

Questions & Replies

  1. How can I thin canned Lemon pie filling so I can use it as a glaze?
     
Advertisement

Reviews

  1. This is a really good cake!! Sooooo moist. A nice lemon taste but not overpowering. I did not use any frosting on it because I want to keep it covered so that it would stay moist. Plus I think it's good without any frosting.
     
  2. This was very moist and delicious!! Thanks for sharing your recipe....next time I'm going to try it with lemon frosting/glaze.
     
  3. This was very good and ridiculously easy however next time I think I will only use half of the lemon pie filling because the taste was a little too strong.
     
  4. OH! My goodness!!! This is AWESOME! I used comstock brand pie filling(16 oz can), and made the cake mosit with a good lemon flavor. I also, used a basic glaze made with powered sugar, milk, and lemon juice....that was the icing on the cake(no pun intended)...I will make this again and again....Thanks for sharing!!
     
  5. I made the recipe 2 times. The first turned out quite dry and fell. The second, I was told to try to add 1/4 cup more water, which I did. It was not as dry when I poured it into the bundt pan. But, still it fell. The taste was pretty much the same. I had my whole family try it again, and, I'm sorry, it was a no-go. I wanted to give your recipe a second try since I like easy and tasty recipes. The recipe didn't have a strong lemon flavor and the texture was compact and if it was supposed to be moist;I do not know where it went. The comments made me want to try it and keep it as a keeper, but, after two failings, what can one say. I will stick to the other recipes using the box pudding fillings. Sorry!
     
Advertisement

RECIPE SUBMITTED BY

Hubby is a policeman and Texas State Guardsman and I am a surgery nurse and a member of the Red Hat Society. :) We have two grown sons and three grandchildren. We, also, have a female Min-Pin, a female Yorkie, and a male longcoat Chihuahua...quite a handful. :) I enjoy collecting vintage recipes, vintage cookbooks of all kinds, and kitchen gadgets. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes