Recipe: Lemon Cream Cheese Filled Cake (Bundt cake with filling baked in)

Hi Linda, I think if you want a pudding consistency inside the cake you would need to add the filling after baking. I'm posting a recipe below that you might want to experiment with but the filling will have a thicker consistency than pudding (I haven't tried the recipe). Happy Baking! Betsy

LEMON CREAM CHEESE FILLED CAKE

FOR THE CAKE:
1 (2-layer-size) pkg. yellow cake mix
3/4 cup apricot nectar
1/4 cup butter or margarine, softened
3 eggs

FOR THE FILLING:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tbsp. lemon juice
1 cup flaked coconut

FOR THE GLAZE:
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar

Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.

In large bowl, combine (dry) cake mix, apricot nectar, butter and eggs. Beat as directed on cake package. Spoon batter into prepared pan.

In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan.

Bake at 350 degrees F for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling.

Combine all glaze ingredients and stir until smooth. Drizzle over cake.

Makes 1 Bundt cake
Source: Community cookbook recipe, title and date unknown