Copycat Nothing Bundt Lemon Cakes
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!
Equipment
- mini Bundt Cake pan silicone
Ingredients
Lemon Bundt Cakes
- 1 box Pillsbury white cake mix
- 1 3.4oz 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
Instructions
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
Lemon Glaze Frosting
- cream powdered sugar and milk together in a mixing bowl with an electric hand whisk
- mix until a runny consistency is reached
- add lemon juice and mix again to incorporate
- dunk mini bundt cakes into glaze and place on a wired rack to allow excess glaze to drip off
Tried this recipe?Let us know how it was!