Jiffy Lemon Filled Bundt Cake Recipes

LEMON CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
• Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
• While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
• Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.

TUNNEL OF LEMON BUNDT CAKE

Steps:

• 1. Preheat oven to 350 F
• 2. 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.
• 3. Add the eggs, one at a time, blending after each one. Scrape sides of bowl with spatula and then mix on medium speed for two minutes.
• 4. Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour included.
• 5. Pour ½ of the batter into a prepared pan.
• 6. 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.
• 7. 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.)
• 8. Bake at 350 degrees for 45-55 minutes.
• 9. Cake is ready when toothpick inserted in center comes out clean (you may see lemon pie filling on it but no cake batter). (mine only took 50 minutes)
• 10. 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.
• 11. If it gets too loose, simply add a bit more sugar, to adjust.
• 12. Drizzle glaze over completely cooled cake.

JIFFY LEMON FILLED BUNDT CAKE

Steps:

• heat oven to 350°F
• Grease and flour a 10 cup bundt pan.
• For filling: combine cream cheese, sugar and lemon juice.
• Beat till smooth and stir in coconut blend well.
• Set aside.
• With mixer, beat all cake ingredients together on medium for 4 minutes.
• Pour cake batter into pan.
• Spoon filling on top, be careful not to touch sides of pan with the filling.
• Bake 50-55 minutes, till top springs back when touched.
• Cool till just warm. remove from pan and cool completely.
• Glaze: blend all ingredients well, spoon over cake and serve.

LEMON CAKE WITH LEMON CURD FILLING

Steps:

• Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.