Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

This recipe is over halfway through my April of lemon recipes!

Lemon Sour Cream Bundt Cake

Glazed Lemon Ginger Bars

Cranberry Lemon Biscotti

Cream Cheese Stuffed Lemon Bundt Cake [today]

Lemon Frangipane

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Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake


This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!

Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cream cheese, lemon





Author Beth Cato

Equipmentlarge bundt pan
IngredientsFilling8 ounce cream cheese 1 box, softened1/4 cup white sugar1 large lemon zested and juicedCake1/4 cup unsalted butter softened3 eggs room temperature1 box yellow cake mix3/4 cup lemon curdGlaze1 cup confectioners' sugar1 Tablespoon lemon juice1 Tablespoon lemon curd
InstructionsMake the fillingIn a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off. Make the cakePreheat oven at 350-degrees. Apply nonstick spray to a large bundt pan. In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy. Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out. Bake for 40 to 45 minutes, until the middle passes the toothpick test. Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool. Make the glazeWhisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake. Store under a cake dome or plastic wrap in fridge. OM NOM NOM!