Nothing Bundt Cakes Lemon Cake Copycat

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I stole this recipe for Nothing Bundt Cakes Lemon Cake Copycat from favfamilyrecipes.com who stole it from Nothing Bundt Cakes. This recipe is a copycat of a chain bakery delicious cake! Lemon cake mix, lemon pudding mix, sour cream, eggs, oil, lemon juice and water are combined to make this yummy cake batter. A basic cream cheese frosting is made with cream cheese, butter, vanilla and powdered sugar. Piping the frosting on the cake instead of spreading the frosting, makes this lemon cake a double for the bakery version! This lemon cake is a perfect spring dessert, especially for Easter or Mother’s Day.

Preheat oven to 350 F. In a large bowl, add lemon cake mix (15.25 oz box), 3.4 oz box instant lemon pudding mix, 1 cup sour cream, 4 eggs, ½ cup vegetable oil, ¼ cup lemon juice and ¼ cup water.

Using electric mixer beat for 2 minutes.

Pour cake batter into a greased Bundt cake. Bake 45-50 minutes.

Cool 20 minutes in pan, then transfer to a cooling rack.

Cream ½ cup softened butter and 2 (8 oz) packages softened cream cheese together until smooth and creamy.

Mix in 2 tsp vanilla, and then gradually add the powdered sugar. Start with 2 cups and then keeping adding until the frosting is nice and thick. You can use up to an additional 1-2 cups of powdered sugar if needed to make the frosting thick enough.

Scoop the frosting into a large ziptop bag and snip off the corner. Use the bag to pipe the frosting onto cake or spread all of it on the cake.

Slice and enjoy!

Other Easter desserts you can try besides Nothing Bundt Cakes Lemon Cake include Lemon Lasagna, Mama Dip’s Carrot Cake, 2 Ingredient Lemon Cake Bars, No Bake Strawberry Jello Lasagna or Amazing Lemon Cheesecake Bars.

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Nothing Bundt Cakes Lemon Cake Copycat

This recipe is a copycat of a chain bakery’s delicious cake! Lemon cake mix, lemon pudding mix, sour cream, eggs, oil, lemon juice and water are combined to make this yummy cake batter. A basic cream cheese frosting is made with cream cheese, butter, vanilla and powdered sugar. Piping the frosting on the cake instead of spreading the frosting, makes this lemon cake a double for the bakery version!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings 12 people

Ingredients

  • 1 lemon cake mix 15.25 oz box
  • 3.4 oz box lemon pudding mix instant pudding
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup vegetable oil
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 ½ cups white chocolate chips optional

Frosting

  • 2 (8 oz) packages cream cheese, softened
  • ½ cup butter softened
  • 2 tsp vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Preheat oven to 350 F.
  2. Using electric mixer beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces (so they are as small as mini chocolate chips) and add to cake batter.
  3. Pour cake batter into a greased Bundt cake.
  4. Bake 45-50 minutes.
  5. Cool 20 minutes in pan, then transfer to a cooling rack. If not serving or frosting immediately, cover with plastic wrap and refrigerate overnight.

Frosting

  1. Cream butter and cream cheese together until smooth and creamy.
  2. Mix in vanilla, and then gradually add the powdered sugar. Start with 2 cups and then keeping adding until the frosting is nice and thick.
  3. Pipe frosting onto cake or spread all of it on the cake.
  4. Keep refrigerated until serving.