Copycat Nothing Bundt Lemon Cakes

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Love an amazing copycat recipe? These mini lemon bundt cakes are made from boxed cake mix, pudding, lemon juice and topped with a lemon glaze and are the perfect version of a homemade Nothing Bundt Cake! They are insanely delicious!

These delicious little cakes are insanely easy to make, and they taste like they came from a fancy bakery. Plus, they’re perfect for when you’re craving something sweet but don’t want to overdo it. So if you’re in the mood for something lemony and lovely, give these mini bundt cakes a try. I guarantee you won’t be disappointed!

My recipe for my delicious Blueberry Breakfast Bundt Cake is one of my most viewed recipe posts. I figured that you all must love bundt cake recipes! In an effort to share more recipes that you all love, I thought, why not make a copycat version of those cute little Nothing Bundt Baby Bundts!

I mean, really, who doesn’t love a good bundt cake? They are moist, flavorful, and always a hit at parties. But let’s be honest, they can be a bit of a pain to make from scratch. That’s why I love this mini lemon bundt cake recipe that uses boxed cake mix. It’s super easy to make and only requires a few extra ingredients. Plus, the end result is insanely delicious! These little cakes are moist and packed with flavor, and the lemon glaze is the perfect finishing touch. I guarantee that everyone will love these mini bundt cakes!

While I already had a full-sized bundt pan, I bought a silicone mini bundt cakes pan so I could replicate the baby bundt cakes. I bought the silicone bundt pan from Walmart, and I absolutely loved how easily I was able to remove the bundt cakes! I highly recommend it!

I love this recipe because it’s super easy to make! It is basically a glorified boxed cake mix recipe that yields a delicious and super moist lemon cake!

Ingredients for Copycat Nothing 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

• butter – I buck the norm by always using salted butter. If you are looking at cutting down on sodium, use unsalted butter.
• cream cheese – this is just a personal preference, but whenever I use cream cheese, I always use my personal favorite brand, Philadelphia cream cheese.
• 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.

Let’s Make It Together!

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 1 – cream butter in a mixing bowl with an electric hand whisk

Step 2 – add powered sugar

Step 3 – add milk

Step 4 – mix until a toothpaste-like consistency is reached

Step 5 – add lemon juice {add more lemon for a more delicious flavor}

Step 6 – pour glaze into a piping bag {I always use reusable piping bags with these couplers and metal tips). Pipe lines onto each cake

Good luck having these in your house! I figured I’d wrap some of these up in cute little window boxes tied with checkered ribbon and gift them to some of my neighbors…but…they were gone as soon as my family came home from school and work!

I truly can say that I’m not the biggest fan of lemon flavor, but these cute little adorable mini bundt cakes were amazing! I absolutely loved them! …and may have also eaten too many of them myself as well! Everyone thought they were delicious!

Now it’s time to get baking for yourself! Give these a try and let me know how much you loved them!!

Copycat Nothing Bundt Lemon Cakes Recipe

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