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Ingredients
US|METRIC
12 SERVINGS
- 18.25 oz. yellow cake mix
- 3.4 oz. instant vanilla pudding (and pie filling)
- 1 cup i can't believ it' not butter! made with olive oil spread
- 1 cup lemon juice (divided)
- 3/4 cup milk
- 4 large eggs
- 3 Tbsp. grated lemon peel
- 1/2 cup granulated sugar
- 2 cups confectioners sugar
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Directions
- Preheat oven to 350°. Grease 10-inch Bundt pan; set aside.
- Beat cake mix, pudding mix, I Can't Believe It's Not Butter!® made with Olive Oil Spread, 1/4 cup lemon juice, milk, eggs and lemon peel in large mixing bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
- Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
- Meanwhile, cook 1/2 cup lemon juice with granulated sugar in 2-quart saucepan, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
- Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol70mg23% |
Sodium560mg23% |
Potassium135mg4% |
Protein5g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber<1g2% |
Sugars61g |
Vitamin A15% |
Vitamin C20% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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