Citrus Bundt Cake
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- 1 cup pecans, chopped 1 (18 ounce) box yellow cake mix 1 (3 1/2 ounce) box instant lemon pudding 4 eggs 1/2 cup citrus juice 1/2 cup oil 1/2 cup citrus liqueur 1/2 cup margarine 1 cup sugar 1/4 cup citrus juice 1/2 cup citrus liqueur
Grease and flour bunt pan. Place nuts in the bottom.
Mix cake mix, pudding mix, eggs, juice, oil, and liquor. Carefully pour into bunt pan.
Bake for 1 hour or until toothpick comes out clean.
Cool in pan. Remove cake and poke holes all over cake.
Boil margarine, sugar, and juice for 5 minutes, then remove from heat. Add liquor.
Pour carefully over cake and let cool.