Mountain Bundt

I can’t be the only one who thinks the word bundt is funny? I also think it sounds a bit naughty too. I once made a grown man blush by inviting him to stick his finger in my bundt, though maybe I should have been the one who was embarrassed, after all, he did turn me down. Maybe it was just because his wife was there? Anyway… This particular bundt is a delicious lemon cake made with cake mix, pudding mix and Mountain Dew. A bit trashy? Yeah, but a bit trashy now and then is fun! Don’t let the ingredients put you off, it’s light and fluffy and lemony and super good! It’s easy and fast too… oh the innuendos.

Ingredients

Cake

• 1 box lemon cake mix (18.25oz)
• 1 box instant lemon pudding mix (3.4oz)
• 1/2c/120ml salad oil
• 4 eggs
• 1c/240ml Mountain Dew or similar

Glaze

• 2c/240g powdered (icing) sugar
• 3 TBSP lemon juice

Instructions

1. Preheat the oven to 325f/165c, grease and flour a standard 10″/25cm bundt cake pan
2. In a large mixing bowl, add the cake mix, pudding mix, oil and eggs, beat with an electric mixer on medium for 1 minute. Mixture will be thick.
3. Scrap down the bowl, add the Mountain Dew (it will fizz up), then beat the mixture for one more minute on high speed.
4. Pour the batter into the prepared bundt pan.
5. Bake for 50 minutes, or until the cake springs back to the touch.
6. Cool 10 minutes in the pan, then invert onto a cooling rack to cool completely.
7. Whisk together the powdered sugar and lemon juice, until smooth.
8. Spoon the icing over the cooled cake, leave to set.

Makes One Bundt Cake – Store at room temperature, best eaten within 3 days

Notes

• I’ve used unsweetened applesauce instead of oil and it works well.
• You can use (all or a mix of) sugar free/fat free pudding mix, sugar free cake mix and diet soda for this recipe and even though the weights of the mixes will be different they’ll work in the same way and it tastes excellent for a “diet” version.