This recipe was in our Farm Bureau magazine. I hadn't used a box cake in years until this one. This would be great to take to potluck dinners. So moist.
CAKE:
1 box moist lemon cake mix (I use Duncan Hines)
1 4-ounce lemon instant pudding mix (I use sugar-fat free)
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup lime juice
GLAZE:
2 cups powdered sugar
1/3 cup lime juice
2 Tablespoons water
2 Tablespoons melted butter
Preheat oven to 350 degrees. Grease and flour 10-inch bundt pan. Combine all cake ingredients. Beat 2 minutes at medium speed. Bake 50-60 minutes. Cool for 30 minutes in pan. Invert to cooling rack. Return back to clean bundt pan. Poke holes in warm cake and pour glaze over top of cake.
CAKE:
1 box moist lemon cake mix (I use Duncan Hines)
1 4-ounce lemon instant pudding mix (I use sugar-fat free)
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup lime juice
GLAZE:
2 cups powdered sugar
1/3 cup lime juice
2 Tablespoons water
2 Tablespoons melted butter
Preheat oven to 350 degrees. Grease and flour 10-inch bundt pan. Combine all cake ingredients. Beat 2 minutes at medium speed. Bake 50-60 minutes. Cool for 30 minutes in pan. Invert to cooling rack. Return back to clean bundt pan. Poke holes in warm cake and pour glaze over top of cake.
