Memaw's Lemon Sunshine Cake

This lemon sunshine cake is made with cake and pudding mixes and has peach nectar for a fruity taste. An easy lemon glaze is the finishing touch.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 445 Calories

Ingredients

• 4 eggs
• 2 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 (3 ounce) package instant lemon pudding mix
• 1 (18.25 ounce) package lemon cake mix
• 1 teaspoon grated lemon peel
• 1 cup peach nectar
• 0.5 cup vegetable oil
• 0.5 cup white sugar
• 0.25 cup peach nectar
• floured cooking spray

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).

Step 2

Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.

Step 4

Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.

Step 5

Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.

Step 6

Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.