If you’re a fan of citrusy desserts that brighten up your table and your mood, this Tunnel of Lemon Bundt Cake is a must-bake. It’s tender, rich, and moist with a sunny surprise in every slice: a hidden tunnel of tangy lemon pie filling.
I still remember the first time my grandmother served this at Sunday dinner—the delicate glaze, the soft crumb, and that beautiful lemony center had everyone asking for seconds. It’s a classic that feels both nostalgic and refreshing.
Why You’ll Love This Lemon Bundt Cake
- Moist & flavorful with double the lemon from cake mix + pudding
- Surprise tunnel of lemon pie filling baked right inside
- Quick and easy using boxed cake mix with homemade flair
- Perfect for spring, brunches, or showers
- Finished with a bright lemon glaze that ties it all together
Ingredients
For the Cake:
- 1 box (15–16 oz) lemon cake mix
- 1 small box lemon instant pudding mix
- ⅓ cup butter, melted
- 1 cup whole milk (minus 3 tablespoons)
- 3 tbsp fresh lemon juice
- 3 large eggs
- 1 can lemon pie filling
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1–3 tsp milk (adjust for thickness)
Instructions
1. Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and flour a Bundt or tube pan, or use baking spray with flour.
2. Make the Batter
In a large bowl or stand mixer, combine cake mix, pudding mix, milk, melted butter, and lemon juice. Mix just until combined.
Add eggs one at a time, mixing after each addition. Scrape down the bowl, then beat on medium for 2 minutes.
3. Layer the Cake
Pour half of the batter into the prepared pan.
Using a spoon or piping bag, place a ring of lemon pie filling in the center—not touching the sides or center tube.
Top with remaining batter, smoothing to ensure the filling is fully covered.
4. Bake
Bake for 45–55 minutes, or until a toothpick comes out clean (except for lemon filling). Mine took about 50 minutes.
Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
5. Glaze
Whisk lemon juice and powdered sugar. Add milk, 1 tsp at a time, until you reach a thick but pourable glaze.
Drizzle over completely cooled cake.
Storage Tips
- Store at room temperature for 2 days, or refrigerate up to 5 days
- Freeze (unglazed) for up to 2 months; glaze after thawing
- Best served at room temperature for softest texture
Pairing Suggestions
- Serve with fresh berries or a scoop of lemon sorbet
- Pair with a cup of Earl Grey or iced tea
- Ideal for spring teas, Easter brunch, or lemon lovers’ birthdays
Tunnel of Lemon Bundt Cake
Ingredients
For the Cake:
- 1 box 15–16 oz lemon cake mix
- 1 small box lemon instant pudding mix
- ⅓ cup butter melted
- 1 cup whole milk minus 3 tablespoons
- 3 tbsp fresh lemon juice
- 3 large eggs
- 1 can lemon pie filling
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 –3 tsp milk adjust for thickness
Instructions
Prep the Oven and Pan:
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt or tube pan, or use baking spray with flour.
Make the Batter:
- In a large bowl or stand mixer, combine cake mix, pudding mix, milk, melted butter, and lemon juice. Mix just until combined.
- Add eggs one at a time, mixing after each addition. Scrape down the bowl, then beat on medium for 2 minutes.
Layer the Cake:
- Pour half of the batter into the prepared pan.
- Using a spoon or piping bag, place a ring of lemon pie filling in the center—not touching the sides or center tube.
- Top with remaining batter, smoothing to ensure the filling is fully covered.
Bake:
- Bake for 45–55 minutes, or until a toothpick comes out clean (except for lemon filling). Mine took about 50 minutes.
- Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Glaze:
- Whisk lemon juice and powdered sugar. Add milk, 1 tsp at a time, until you reach a thick but pourable glaze.
- Drizzle over completely cooled cake.
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