4.9 from 348 votes
Nothing Bundt Cakes Lemon Cake Copycat
This Nothing Bundt Cakes Lemon Cake Copycat recipe tastes just like the original! A sweet, tart cake with an AMAZING cream cheese frosting.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 15
Calories: 627 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 lemon cake mix
- 3.4 ounces lemon instant pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- 1/2 cup oil
- 1/4 cup lemon juice (fresh lemon juice tastes best)
- 1/4 cup water
- 1 1/2 cups white chocolate chips optional
Frosting
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- raspberries for garnish (optional)
- mint leaves for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Gather your ingredients.
- Using an 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 and add to the cake batter. Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes. Let cool for 20 minutes.
- Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
Cup of Yum
Frosting
- In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy. Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
- Place a ziplock bag or piping bag into a cup and fill with frosting.
- Snip the corner of the bag. You want a thick frosting strip, so make sure the hole is big enough to let out the right amount of frosting.
- Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated.
Notes
- Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons.
Nutrition Information
Calories
627kcal
(31%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Cholesterol
105mg
(35%)
Sodium
490mg
(20%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
760IU
(15%)
Vitamin C
1.8mg
(2%)
Calcium
163mg
(16%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 627
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 490mg | 20% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 163mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.