Lemon Bundt Cake With Cake Mix
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This lemon bundt cake with cake mix and pudding mix is perfect for feeding a crowd or satisfying a lemon craving. With just 5 ingredients and a simple glaze, you’ll have a moist, tender lemon bundt cake that bursts with lemon flavor.

Ideal for Spring, the flavor of citrusy lemons always brings with it feelings of warmth and sunshine. But I don’t reserve the zesty, vibrant flavor for Spring alone. I prefer to enjoy lemon desserts all year long.
Instead of starting from scratch, we take a bit of a shortcut for our bundt cake by using a box of lemon cake mix as the base of the recipe. This is a handy little trick I like to use when I’m short on time or ingredients.

For more easy lemon desserts that you can make from a box cake mix try making my lemon cake mix cookies, jello lemon poke cake, and lemon blueberry dump cake.
Why you’ll love this recipe
- Incredibly moist with a tender crumb.
- The sweet glaze adds the perfect finishing touch.
- Made with a handful of ingredients and only 10 minutes of prep.
- Pairs well with coffee or a scoop of ice cream.
Ingredients for Lemon Pound Cake with Cake Mix
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

- Lemon cake mix – Duncan Hines and Pillsbury lemon cake mixes are perfect for this recipe. Avoid Betty Crocker as they no longer offer this size.
- Lemon instant pudding mix – I use Jello brand. Do not make the pudding; just add the dry mix to your cake batter.
- Large eggs – These help to bind the cake and keep it moist.
- Sour cream – Adds extra softness and moisture to baked goods.
- Vegetable oil – Canola oil can be used as well.
- For the glaze – Confectioners’ sugar (aka powdered sugar), lemon juice, and a pinch of salt.
How to Make Lemon Bundt Cake with Cake Mix
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

- In a large bowl, combine the cake ingredients and stir until just combined.
- Pour the cake batter into a prepared bundt pan, coated with nonstick spray.
- Bake in a preheated 350°F oven for 40-50 minutes, then allow it to cool in the pan for 15 minutes before turning it out onto a cake plate.
- While it cools, whisk the confectioners’ sugar, lemon juice, and salt. Once the cake is completely cooled, drizzle the glaze over top and let it set for 10-15 minutes before serving. Or top with a dusting of confectioners sugar instead.
Pro Tip:
Adjust the consistency of the glaze to your liking. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add extra lemon juice.

Storage
Refrigerator: Store at room temperature in an airtight container for up to 3 days.
Freezer: To freeze, wrap the entire cake, or individual slices in plastic wrap and a layer of foil. Place them in a freezer bag and keep frozen for up to 3 months. Thaw and enjoy down the road!
Recipe Tips
- Do not overmix the batter. This is to keep it nice and light. Overmixing can result in a dense cake.
- This easy lemon bundt cake recipe can be made in tube cake pan or two 9 x 5 inch loaf pans if you don’t have a bundt pan.
- To test whether your cake is fully baked, insert a toothpick into the center of the cake. It should come back out clean or with very few crumbs.
- Glaze the cake only after it is fully cooled. Otherwise, it’ll be too thin and runny and won’t set properly.
- To prevent extra mess, glaze the cake over a wire rack sitting over a sheet pan or plate to catch extra drippings.

Additions and variations
- Swap the cake mix. Use yellow or white cake mix for a less intense lemon flavor. If you want to add a bit more lemon flavor to your yellow or white cake mix, use lemon zest or lemon extract.
- Add a different glaze on top. Instead of a lemon glaze, you could use a vanilla glaze, chocolate frosting, or cream cheese frosting instead.
- Or just a dusting of powdered sugar. If you’re not interested in a glaze, powdered sugar is a simple swap.
- Use plain Greek yogurt. This is a great lower-calorie substitute for sour cream.
- Garnish the cake with lemon zest. The glaze will do a good job of making it stick on top.

More Lemon Dessert Recipes

Lemon Bundt Cake with Cake Mix
Equipment
Ingredients
For the Cake
- 15.25 ounce lemon cake mix
- 3.4 ounce instant lemon pudding mix
- 4 large eggs room temperature
- 1 cup sour cream
- ½ cup vegetable oil
For the Glaze
- 2 cups confectioners sugar
- 2-3 Tablespoons lemon juice
- pinch salt
Instructions
- Preheat oven to 350°F. Coat a 10-inch bundt pan with nonstick spray and set aside.
- In a large mixing bowl, stir to combine cake mix, lemon pudding, eggs, sour cream, and oil. Do not overmix – mix until just combined.
- Pour batter into bundt pan.
- Bake for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Allow the cake to cool for 15 minutes before turning over onto a plate or cake stand to cool completely.
- For the glaze: Whisk confectioners sugar, 2 Tbsp lemon juice, and salt to combine. If needed, adjust the glaze to your desired consistency by adding more lemon juice. Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.
Notes
- Use Pillsbury or Duncan Heinz cake mix, since Betty Crocker no longer offers 15.25 ounce size.
- You can use a yellow or white cake mix for a less intense lemon flavor.
- Use a tube cake pan or two 9 x 5 inch loaf pans if you don’t have a bundt pan.
- Dust cake with confectioners sugar instead of using the glaze, if desired.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition

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