FOR THE CAKE:

• Preheat the oven to 350℉.
• Grease and flour a 12-cup Bundt pan or use a baking spray with flour in it.
• With a mixer on medium speed, blend the cake mix, instant pudding mix, butter, milk, and lemon juice.
• Add the eggs and beat well for 2 minutes, stopping a few times to scrape the sides and bottom of the bowl.
• Pour half the batter into the prepared pan.
• Spoon the pie filling over the batter, but do not let it touch the edges of the pan or the tube ring. It should look like a ring around the batter.
• Spoon the remaining batter evenly over the filling, but this time let the batter touch the edges of the pan and tube ring.
• Bake at 350℉ for 45-50 minutes. Use a cake tester inserted in the middle to test for doneness. There should be no cake batter, but you may see some lemon filling on the cake tester.
• Completely cool the cake in the pan on a wire rack. (about 1½ hours)
• Use a knife to loosen the edges of the cake and around the tube ring, then invert it onto a serving plate.
• Mix the glaze ingredients by hand in a small bowl. Drizzle it over the cooled cake.
• Store the cake covered at room temperature for 3-4 days. No need to refrigerate the cake since the the filling is cooked inside the cake. If you want to refrigerate it, cover it with plastic wrap or in a covered cake dish so the cake doesn't dry out.