Lemon Bundt Cake


(12 – 15 Servings)



  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 1/2 cup margarine or butter, softened
  • 4 eggs
  • 1 cup water

Coconut Mixture

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tsp. lemon extract
  • 1 egg
  • 1 cup flaked coconut


  • 1-1/2 cups powdered sugar
  • 3 – 4 Tbsp. hot water
  • 1 tsp. lemon extract
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Golden Yellow Cake Mix


Preheat oven to 350°F.  Grease and flour a 10” Bundt pan.

For coconut mixture, combine cream cheese, sugar, lemon extract and egg.  Beat until smooth.  Add coconut and stir until well blended.  Set aside.  Combine cake ingredients.  Mix on medium for 4 minutes.  Pour into pan.  Spoon coconut mixture on top of batter.  Do not touch sides of pan with filling.    Bake 50 – 55 minutes or until top springs back when lightly pressed.  Cool until just warm and remove from pan.  Combine glaze ingredients.  Blend well.  Drizzle over completely cooled cake. 

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