Recipe(tried): Lemon-Lime Bundt Cake (using cake mix)

Yesterday, old friends were due in here at the campground and I decided to make a cake which I knew we'd share in the evening after the traditional pizza supper once they got settle in. BUT, I realized I had forgotten some of my recipes back home in FL. I remembered the ingredients but not the proportions, so decided to "wing it"

This was one of the best, moistest cakes I've ever made.

LEMON-LIME BUNDT CAKE

1 yellow cake mix (2-layer size)
1 (4-serving size) pkg. lemon instant pudding mix
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup water
4 eggs (large)
zest of one lime (save some zest for glaze)
FOR THE GLAZE:
Juice of one lime (I was going to use lemon but didn't realize I was out of them - so used lime instead)
1 cup confectioner's sugar
2 Tbsp. margarine
1 Tbsp. whipped cream cheese
Dash of salt

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a Bundt or tube pan.

Place the cake mix and remaining ingredients for the cake in large bowl on high speed hand mixer for about 4-5 minutes. Pour into prepared pan.

Bake in preheated 350 degree oven for approximately 45 minutes (I have a convection oven and set it for 55 minutes, but it was done in 45) Let sit in pan for 15 minutes, then remove to cake plate to cool.

TO MAKE THE GLAZE:
Beat the ingredients for the glaze together with mixer until smooth. Pour over top of cooled cake in decorative pattern, letting it run down the sides.

It turned out so moist!

June