Citrus Bundt Cake Recipe

Name: Citrus Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans, chopped; 1 (18 ounce) box yellow cake mix; 1 (3 1/2 ounce) box instant lemon pudding; 4 eggs; ½ cup citrus juice; ½ cup oil; ½ cup citrus liqueur; ½ cup margarine; 1 cup sugar; ¼ cup citrus juice; ½ cup citrus liqueur

Servings: persons

1 cup pecans, chopped
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant lemon pudding
4 eggs
½ cup citrus juice
½ cup oil
½ cup citrus liqueur
½ cup margarine
1 cup sugar
¼ cup citrus juice
½ cup citrus liqueur

1
Preheat oven to 325*.
2
Grease and flour bunt pan.
3
Place nuts in the bottom.
4
Mix cake mix, pudding mix, eggs, juice, oil, and liquor.
5
Carefully pour into bunt pan.
6
Bake for 1 hour or until toothpick comes out clean.
7
Cool in pan.
8
Remove cake and poke holes all over cake.
9
Boil margarine, sugar, and juice for 5 minutes, then remove from heat.
10
Add liquor.
11
Pour carefully over cake and let cool.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pecans, chopped, 1 (18 ounce) box yellow cake mix, 1 (3 1/2 ounce) box instant lemon pudding, 4 eggs, and more.

Yes, Citrus Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Citrus Bundt Cake

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