Tunnel of Lemon Bundt Cake
This Tunnel of Lemon Bundt Cake is as delightful as it sounds—a sunshine-infused treat with the perfect balance of sweet and tart. It’s a dessert that’s simple to make but looks and tastes like you spent hours on it. If you love lemon desserts that deliver a surprise in every slice, this one’s for you.
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.