Shortcut Bundt Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 265.8
  • Total Fat: 15.7 g
  • Cholesterol: 86.4 mg
  • Sodium: 91.2 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Shortcut Bundt Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:


A lemony delight, refreshing following pasta or on a warm summer's evening A lemony delight, refreshing following pasta or on a warm summer's evening
Number of Servings: 12


    1 18.5 oz. lemon cake mix
    1 3 oz. lemon or vanilla pudding
    4 eggs
    1/2 cup vegetable oil
    1 cup water

    3-5 T lemon juice
    1 1/2 cups powdered sugar

    1 pint sour cream
    1/3 cup packed brown sugar
    1/2 cup fresh or frozen blueberries


CAKE: Grease and flour (or spray) bundt pan or angel food pan. Mix together cake mix, pudding, eggs, oil and water. Beat with mixer at medium speed for 2-3 minutes. Pour into prepared pan and bake at 350 for 35 minutes. Cool on rack 5-10 minutes before removing from pan. Frost with glaze and serve with creamy brown sugar.

GLAZE: Blend together powdered sugar and lemon juice. Spoon over top and around sides of cake.

CREAMY BROWN SUGAR: Fold sour cream and brown sugar together until thoroughly blended. Add blueberries and stir slightly. Serve over a slice of cake.


Number of Servings: 12

Recipe submitted by SparkPeople user GRITS46.

Rate This Recipe