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Do you love the Hostess lemon glazed baby bundt cakes? You’ve got to give this recipe a try at home – using a boxed cake mix!
I was never really a fan of lemon until I got older. It’s funny how as you age, you start to like things that you never used to before. Maybe I need to trick my taste buds into not liking tons of things again to help me lose weight! haha!
However, if there is one thing for sure, I love to bake. In fact, I started out my married life not knowing how to cook…but I could bake!
I think it’s safe to say that I own almost every kind of baking pan known to man. Although, I recently purchased these silicone mini bundt cakes pan and I absolutely love them! Removing the bundt cakes from the pan was the most simple thing ever! I highly recommend it!
This recipe is actually the exact same as my Copycat Nothing Bundt Lemon Cakes with a twist on the glaze. It’s so easy to make … and the base is made from a boxed cake mix!
Ingredients for Copycat Hostess Baby Bundt Lemon Cakes
- white cake mix – my favorite store-bought cake mix is Pillsbury white cake
- vanilla pudding mix – adding pudding to baked goods makes the cake, brownie, etc more moist. It also enhances the flavor of the boxed cake mix. My favorite is Jello Vanilla Pudding.
- sour cream – it may seem strange to bake with sour cream, but actually it is very common. Sour cream adds moisture to your baked good without thinning the batter. Sour cream yields very tender baked goods!
- eggs – when baking, always use room temperature eggs. Be sure to set your eggs out on the counter before you begin to mix your ingredients. Room temperature eggs blend more evenly in batters than eggs straight out of the refrigerator. When baking, also use large-sized eggs.
- lemon zest and juice – The lemon adds a fresh and delicious, natural tasting flavor to these cakes. Use a microplane to get the zest from the lemon.
- vegetable oil – vegetable oils are best for baking because it has very little flavor but adds a great deal of moisture to your baked goods.
- water – use sparingly and only if necessary to thin the batter. Add a little at a time and then mix. Repeat if necessary.
Ingredients for the Lemon Glaze
- powdered sugar – also known as Confectioner’s sugar, this sugar dissolves quickly and creates a wonderful consistency.
- milk – thins the glaze without making it watery. I prefer to use whole milk.
- lemon juice – you can use either fresh lemon juice or bottled lemon juice.
Making Lemon Bundt Cakes
Step 1 – Preheat oven to 350°F. In a large mixing bowl add white cake mix
Step 2 – add pudding mix
Step 3 – add sour cream
Step 4 – add vegetable oil
Step 5 – add eggs
Step 6 – add lemon juice
Step 7 – add water
Step 8 – add grated lemon rind using a microplane
Step 9 – mix thoroughly
Step 10 – pour into greased mini bunt pan. I overfilled my first round of cakes a little bit so when they baked they had a rounded bottom to them (when I flipped them over). Be sure to not overfill your pan. Leave about a 1/4″ to the top of the pan empty.
Step 11 – bake according to the cake box time for cupcakes (usually around 15-18 minutes). Stick a toothpick in the center of a cake, if it comes out clean, they are done baking. Remove cooled cakes from the silicone pan. Set on a wired cooling rack to decorate.
Making the Lemon Glaze Frosting
If you prefer a dairy free frosting, you will love this recipe.
Step 2 – mix until a runny consistency is reached
Step 3 – add lemon juice and stir again to incorporate
Optional: Repeat the dunking process of the little cakes in glaze on the other side. Set on a baking sheet to allow excess glaze to drip off.
These are the MOST moist cakes ever! Oh my gosh, they were so good … being truthful, they were too good! I couldn’t stop eating these little buggers!
Now it’s time to get baking for yourself! Give these a try and let me know how much you loved them!!
Copycat Hostess Baby Bundt Lemon Cakes Recipe
Copycat Hostess Baby Bundt Lemon Cakes
- mini Bundt Cake pan silicone
Lemon Bundt Cakes
- 1 box Pillsbury white cake mix
- 1 box Jello vanilla pudding
- 1 c sour cream
- 1/2 c vegetable oil
- 4 eggs
- 1/2 c lemon juice
- 1/4 c water
- 1 zest of lemon
Lemon Glaze Frosting
- 2 c powdered sugar
- 1 tbs milk whole milk, preferred
- 1/2 juice of 1/2 lemon
Lemon Bundt Cakes
- preheat oven to 350°F
- add white cake mix in a large mixing bowl
- add dry pudding mix
- add sour cream
- add vegetable oil
- add eggs
- add lemon juice
- add water
- add grated lemon rind using a microplane
- mix thoroughly
- pour into greased mini bunt pan. Don't overfill
- bake according to the cake box time for cupcakes (usually around 15-18 minutes). Stick a toothpick in the center of a cake, if it comes out clean, they are done baking. Remove cooled cakes from the silicone pan. Set on a wired cooling rack to decorate
- Set on a wired cooling rack to decorate
Love easy dessert recipes? Give these a try!
- Copycat Nothing Bundt Lemon Cakes
- Cake Mix Cookie Cake Bars
- Red Velvet Cupcakes Filled with Vanilla Pudding
- Patriotic American Flag Fruit Pie | 4th of July Dessert
- Lavender Cupcakes & Lavender Cream Cheese Frosting
- Gluten Free Cupcakes and Dairy Free Frosting
- Bread & Muffins collection