A lemon cake with a generous TUNNEL OF LEMON PUDDING INSIDE that is EXCELLENT!

It is EASY to make because you use a cake mix, pudding mix, and canned pie filling!

If you like everything from scratch, go ahead and make your own lemon cake and lemon curd!

This is the lazy way! It is SO delicious and it’s a breeze to put together!

Only 111 calories a slice, that is pretty low in calories for a piece of cake, so it won’t ruin your day!

See how to make it in the slideshow below.


Tunnel of Lemon Bundt Cake

A lemon cake with a generous tunnel of lemon pudding in the middle! It is EASY to put together using a cake mix, lemon pudding mix, and a can of lemon pie filling! It's so DELICIOUS and a breeze to make!
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Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 111


  • 1 12-cup Bundt Pan


  • 1 box (15-16 ounces) lemon cake mix
  • 1 box (3 ounces) lemon instant pudding mix
  • 1/3 cup butter melted
  • 3/4 cup milk
  • 3 tablespoons lemon juice
  • 3 eggs
  • 1 can (21 ounces) lemon pie filling


  • 1 cup confectioner’s sugar
  • 1 tablespoon lemon juice
  • 2-3 tablespoons milk or water



  • 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.


FREEZE:  You can freeze the cake wrapped in plastic wrap, then in aluminum foil or a freezer bag.  You can also freeze individual cake slices the same way.
LEMON ZEST:  Sprinkle some lemon zest on top of the glaze right after you drizzle it.  You can also add a teaspoon of lemon zest to the cake batter.  
Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 64mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.2mg

1 Comment

  1. Diane Fox August 27, 2023 at 12:22 am

    I love Lemon and am definitely going to make this the Easy way!!! Love ALL your recipes Angie! 💕


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