A box of pistachio pudding adds color and moistness to this fresh lemon-lime bundt cake.
1 15.25-ounce box white cake mix
1 3.4-ounce box instant pistachio pudding
3/4 cups 7-Up or any lemon-lime carbonated drink
3/4 cups canola oil
1 tablespoons lemon juice
1 tablespoon lime juice
2 cups powdered sugar
3 tablespoons 7-Up or any lemon-lime carbonated drink
1/2 teaspoon lemon zest
1/2 teaspoon lime zest
Preheat oven to 350 degrees.
Prepare bundt pan with oil and flour.
Add cake mix and pudding to a large bowl with beaters.
Mix the 7-Up into the dry ingredients thoroughly then stir eggs into batter one at a time.
Blend the oil into the batter until thouroughly incorporated and lastly, stir in the lemon juice.
Pour into bundt pan evenly.
Bake for 30-35 minutes or until a toothpick comes out clean, being careful not to overbake and dry out cake.
Remove cake from oven and let cool for 10 minutes then invert onto a cooling rack to completely cool.
In a medium to large size bowl, put in all of the ingredients and combine with beaters until completely blended.
Drizzle over cooled cake and decorate with red sprinkles if desired.
Do not overbeat or cake texture will not be as smooth.
Be careful not to overbake and dry out the cake.
This cake is better the next day, but the sprinkles tend to melt into the icing so you may want to omit the sprinkles if making ahead.
Keywords: 7-Up cake, cake mix cake, citrus cake, bundt cake