This cake is so moist and delicious, and is even better the second day
Cake:
Preheat oven to 350 degrees. Grease and flour a Bundt or tub pan.
Beat eggs until thick. Add pudding mix, cake mix, water and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
Bake for 50 minutes.
In the last 5 minutes of baking prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a small sauce pan. Heat to boiling. Pour hot glaze over hot cake, and let cool for 1 hour. Carefully invert cake onto serving platter. Finish with light dusting of confectioners sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 440 | ||
Calories from Fat: 116 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 118.5mg | 4 % | |
Potassium 126.5mg | 3 % | |
Total Carbohydrate 73.1g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 73.1g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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