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.