Real Recipes From Real Home Cooks ®

tunnel of lemon bundt cake

(1 rating)
Blue Ribbon Recipe by
Jeanne Benavidez
Odessa, TX

When I was a child, I remember my mom making this cake. I don't think she ever wrote down the recipe but this is my version of her "Lemon Tunnel Cake." It is requested a lot by friends and family or when I am baking for any gathering. It's a lemon lover's dream.

Blue Ribbon Recipe

Oh my, lemon lovers are going to absolutely love this Bundt cake. The cake itself is sweet, moist, and full of lemony flavor. A ring of pie filling is a nice surprise that adds to the layers of delicious lemon flavor. This is a very easy to prepare dessert that, when sliced, has a beautiful presentation.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 - 10
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For tunnel of lemon bundt cake

  • 1 box
    lemon cake mix, your favorite brand (15 - 16 oz)
  • 1 box
    lemon instant pudding mix (small)
  • 1/3 c
    butter, melted
  • 1 c
    (minus 3 tablespoons) whole milk
  • 3 Tbsp
    fresh lemon juice
  • 3 lg
  • 1 can
    lemon pie filling
  • 1 c
    powdered sugar
  • 1 Tbsp
    lemon juice
  • 1 - 3 tsp

How To Make tunnel of lemon bundt cake

Test Kitchen Tips
Using a piping bag will make it easier to get the filling into the pan and keep it from spreading.
  • Oven set to preheat.
    Preheat oven to 350 F.
  • Cake mix, lemon pudding mix, milk, butter, and lemon juice in a bowl.
    In the bowl of a stand mixer or other large bowl, place the cake mix, lemon pudding mix, milk, butter, and lemon juice. Using the paddle attachment, blend these ingredients until just mixed.
  • Adding eggs to batter.
    Add the eggs, one at a time, blending after each one. Scrape sides of the bowl with a spatula and then mix on medium speed for two minutes.
  • Prepping the Bundt pan.
    Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour included.
  • Half the batter in the Bundt pan.
    Pour 1/2 of the batter into a prepared pan.
  • A ring of filling on top of the batter.
    Spoon the pie filling in a ring on top of the batter. (Do not spread the filling to cover the batter from the wall to the tube of the pan.) It should look like a ring of lemon pie filling inside the ring of batter.
  • Remaining batter poured on top of filling.
    Spoon the remainder of the batter into the pan and gently spread it to cover from wall to tube. (When baked, you will have the tunnel of lemon surrounded by cake.)
  • Lemon Bundt cake baking in the oven.
    Bake at 350 degrees for 45-55 minutes. The cake is ready when the toothpick inserted in the center comes out clean (you may see lemon pie filling on it but no cake batter). Mine only took 50 minutes.
  • Lemon juice, powdered sugar, and milk to form a glaze.
    FOR THE GLAZE: Mix the lemon juice and sugar together, and add milk by teaspoons until you get a thick glaze that can be drizzled over the cake.
  • Adding powdered sugar to thicken glaze.
    If it gets too loose, simply add a bit more sugar, to adjust.
  • Drizzling glaze over the Tunnel of Lemon Bundt Cake.
    Drizzle glaze over completely cooled cake.