Citrus Bundt Cake

Citrus Bundt Cake
Cook time
Total time
  • ¼ c. Shurfine Butter, melted
  • ⅔ c. Shurfine Granulated Sugar
  • ⅓ c. Shurfine Orange Juice
  • 1 t. Fresh lemon or orange zest
  • 1 pkg. Shurfine Lemon Cake Mix
  • 1 (3.5 oz.) Shurfine Instant Vanilla Pudding Mix
  • 4 Shurfine Large Eggs
  • ¾ c. Shurfine Orange Juice
  • ½ c. Shurfine Vegetable Oil
  • 1 T. Fresh lemon zest
  • Shurfine Powdered Sugar for dusting
  1. Combine butter, sugar, orange juice and zest in a small sauce pan.
  2. Stirring constantly, cook over medium heat until sugar is dissolved.
  3. Set aside.
  1. Preheat oven to 350°F.
  2. Grease a 10 inch bundt or tube pan.
  3. Combine cake mix, pudding mix, eggs, orange juice, vegetable oil and lemon zest together and mix until well blended. Pour into prepared pan.
  4. Bake 55-60 minutes.
  5. Using a fork, poke holes every 2 inches into cake.
  6. Pour glaze over cake while the cake is still warm and in the pan.
  7. Allow cake to cool completely before turning cake out of the pan.
  8. Dust with powdered sugar.