25+ Delicious Duncan Hines Lemon Bundt Cake Recipes to Try Today!

Lemon bundt cakes are a classic favorite that combine the zesty brightness of lemons with the moist, tender crumb of a perfectly baked cake.

When it comes to baking, Duncan Hines Lemon Cake Mix offers a versatile base for creating an array of delightful lemon bundt cakes.

Whether you’re preparing for a special occasion or just craving a sweet citrus treat, these recipes will not disappoint. From tangy lemon glazes to vibrant citrus swirls, the possibilities are endless.

In this article, we’ve compiled over 25 mouthwatering Duncan Hines lemon bundt cake recipes that will make your baking adventures both easy and exciting.

Discover your new go-to lemon bundt cake recipe and impress your family and friends with these irresistible lemon delights!

25+ Delicious Duncan Hines Lemon Bundt Cake Recipes to Try Today!

Each recipe offers a unique twist on the classic lemon bundt cake, from rich cream cheese layers to refreshing raspberry swirls.

Whether you’re a seasoned baker or just starting out, these recipes provide a fantastic foundation for creating delicious lemon bundt cakes that are sure to be a hit at any gathering.

With over 25 options to choose from, you can easily find a recipe that fits your taste and occasion.

So, preheat your oven, gather your ingredients, and let the zesty, sweet aroma of lemon bundt cake fill your kitchen!

Classic Duncan Hines Lemon Bundt Cake

This Classic Duncan Hines Lemon Bundt Cake is a timeless dessert that brings together the tangy freshness of lemon with the rich, moist texture of a perfectly baked bundt cake. The bright citrus flavor, combined with a sweet glaze, makes this cake a delightful treat for any occasion, from afternoon tea to festive celebrations.

Ingredients:

1 box Duncan Hines Lemon Cake Mix

1 cup water
1/3 cup vegetable oil
3 large eggs

1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
Zest of 1 lemon

Juice of 1 lemon

For the Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice
Zest of 1 lemon (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, lemon zest, and lemon juice. Beat on medium speed until well combined and smooth.
Pour the batter into the prepared bundt pan, spreading it evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze by mixing the powdered sugar with lemon juice until smooth. Add lemon zest if desired.

Drizzle the glaze over the cooled cake and let it set before serving.

This Classic Duncan Hines Lemon Bundt Cake is the perfect combination of simplicity and flavor. The tangy lemon zest adds a refreshing touch, while the smooth glaze enhances the overall sweetness. Serve it as a stand-alone dessert or with a scoop of vanilla ice cream for an extra treat. This cake is sure to become a go-to favorite for any lemon lover.

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake takes the zesty flavor of Duncan Hines Lemon Cake Mix and pairs it with fresh, juicy blueberries for a vibrant and fruity dessert. The blueberries add bursts of sweetness throughout the cake, while the lemon glaze ties it all together, making it a perfect choice for spring and summer gatherings.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water

1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix

1/2 cup sour cream
Zest of 1 lemon
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Zest of 1 lemon (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.

In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and lemon zest. Beat on medium speed until smooth.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and allow it to set.

The Lemon Blueberry Bundt Cake is a delightful marriage of citrusy brightness and berry sweetness. The blueberries add a wonderful contrast to the lemony base, making each bite refreshing and satisfying. This cake is perfect for brunches, picnics, or any time you want a taste of summer.

Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is a sophisticated dessert that combines the zesty flavor of Duncan Hines Lemon Cake Mix with the nutty crunch of poppy seeds. The cake is light, moist, and infused with a delicate lemon flavor, making it an elegant choice for tea parties or special occasions.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil

3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream

1/4 cup poppy seeds
Zest of 1 lemon
Juice of 1 lemon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Zest of 1 lemon (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.

In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, lemon zest, and lemon juice. Beat on medium speed until smooth.
Fold in the poppy seeds, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and let it set.

The Lemon Poppy Seed Bundt Cake offers a perfect blend of textures and flavors, with the poppy seeds adding a delightful crunch to the soft, lemony cake. The bright lemon glaze enhances the overall experience, making this cake a memorable dessert for any gathering. Its elegant appearance and refined taste make it a standout on any dessert table.

Lemon Raspberry Swirl Bundt Cake

The Lemon Raspberry Swirl Bundt Cake is a visually stunning and delicious dessert that combines the zesty brightness of lemon with the sweet tartness of raspberries. Using Duncan Hines Lemon Cake Mix as the base, this cake features a beautiful swirl of raspberry preserves, making each slice a work of art. The lemon glaze adds a finishing touch of sweetness that perfectly balances the tart raspberry flavor.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil

3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream

Zest of 1 lemon
1/2 cup raspberry preserves

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Fresh raspberries for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and lemon zest. Beat on medium speed until smooth.

Pour half of the batter into the prepared bundt pan.
Spoon the raspberry preserves over the batter in the pan, then swirl gently with a knife to create a marbled effect.
Pour the remaining batter over the raspberry swirl.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

Garnish with fresh raspberries, if desired, and let the glaze set before serving.

The Lemon Raspberry Swirl Bundt Cake is as delightful to the eyes as it is to the taste buds. The combination of lemon and raspberry creates a flavorful and visually appealing dessert that’s perfect for special occasions. The tangy lemon glaze ties it all together, making each bite a burst of fruity goodness.

Lemon Coconut Bundt Cake

This Lemon Coconut Bundt Cake brings together the tropical sweetness of coconut with the zesty freshness of lemon. The Duncan Hines Lemon Cake Mix provides a tangy foundation, while shredded coconut adds a chewy texture and rich flavor. Topped with a sweet coconut glaze, this cake is a delightful treat for those who love the combination of citrus and coconut.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water

1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix

1/2 cup sour cream
1 cup shredded coconut

For the Glaze:

1 cup powdered sugar
2-3 tablespoons coconut milk (or regular milk)
1/4 cup toasted shredded coconut (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and shredded coconut. Beat on medium speed until smooth.

Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar with coconut milk until smooth. Drizzle over the cooled cake.
Sprinkle toasted shredded coconut over the glaze, if desired, and allow it to set before serving.

The Lemon Coconut Bundt Cake is a tropical twist on a classic dessert. The combination of lemon and coconut creates a refreshing and flavorful cake that’s perfect for summer gatherings or any time you want to bring a taste of the tropics to your table. The coconut glaze adds an extra layer of sweetness and richness, making this cake a true crowd-pleaser.

Lemon Cream Cheese Bundt Cake

This Lemon Cream Cheese Bundt Cake is a rich and indulgent dessert that combines the tangy flavor of Duncan Hines Lemon Cake Mix with the smooth creaminess of cream cheese. The cream cheese adds a velvety texture to the cake, while the lemon glaze enhances its zesty flavor. This cake is perfect for special occasions or whenever you want to impress your guests with a decadent treat.

Ingredients:

1 box Duncan Hines Lemon Cake Mix

1 cup water
1/3 cup vegetable oil
3 large eggs

1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
8 oz cream cheese, softened

Zest of 1 lemon

For the Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice
Zest of 1 lemon (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and lemon zest to the cream cheese. Beat on medium speed until well combined and smooth.

Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Add lemon zest to the glaze for extra flavor and let it set before serving.

The Lemon Cream Cheese Bundt Cake is a luxurious dessert that’s sure to impress. The addition of cream cheese gives the cake a rich, creamy texture that pairs perfectly with the bright lemon flavor. The tangy glaze adds a final touch of sweetness, making this cake a showstopper at any gathering.

Lemon Blueberry Bundt Cake

The Lemon Blueberry Bundt Cake is a delightful combination of tart lemon and sweet blueberries, making it a perfect dessert for any occasion. The Duncan Hines Lemon Cake Mix provides a zesty base, while the fresh or frozen blueberries add bursts of sweetness throughout the cake. A simple lemon glaze enhances the citrus flavor, creating a moist and refreshing treat.

Ingredients:

1 box Duncan Hines Lemon Cake Mix

1 cup water
1/3 cup vegetable oil
3 large eggs

1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
1 cup fresh or frozen blueberries (tossed in 1 tablespoon of flour)
Zest of 1 lemon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Fresh blueberries for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and lemon zest. Beat on medium speed until smooth.
Gently fold in the blueberries that have been tossed in flour (this helps prevent them from sinking).
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Garnish with fresh blueberries, if desired, and allow the glaze to set before serving.

The Lemon Blueberry Bundt Cake is a burst of fresh, fruity flavors in every bite. The combination of tart lemon and sweet blueberries makes it a delightful treat that’s perfect for summer gatherings or any time you want a light and refreshing dessert. The lemon glaze adds just the right amount of sweetness to complement the cake’s vibrant flavors.

Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is a classic dessert that’s full of bright citrus flavor and a delightful crunch from the poppy seeds. Made with Duncan Hines Lemon Cake Mix, this cake is moist and tender with a light, zesty flavor. The addition of poppy seeds adds texture and a subtle nuttiness, making it a perfect cake for brunch or afternoon tea.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
2 tablespoons poppy seeds
Zest of 1 lemon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Poppy seeds for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, poppy seeds, and lemon zest. Beat on medium speed until smooth.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Sprinkle additional poppy seeds over the glaze, if desired, and allow it to set before serving.

The Lemon Poppy Seed Bundt Cake is a timeless favorite, offering a perfect balance of tart lemon flavor and crunchy poppy seeds. This cake is ideal for a light dessert or as a special treat for brunch. The simple lemon glaze enhances the citrus flavor, making every bite a refreshing delight.

Lemon Almond Bundt Cake

The Lemon Almond Bundt Cake is a sophisticated dessert that pairs the bright flavor of lemon with the rich, nutty taste of almonds. Using Duncan Hines Lemon Cake Mix as a base, this cake is infused with almond extract and topped with a lemon almond glaze. The result is a moist, flavorful cake that’s perfect for any special occasion.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
1 teaspoon almond extract
1/2 cup sliced almonds, toasted

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1/4 teaspoon almond extract
Sliced almonds for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and almond extract. Beat on medium speed until smooth.
Gently fold in the toasted sliced almonds.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice and almond extract until smooth. Drizzle over the cooled cake.
Garnish with additional sliced almonds, if desired, and allow the glaze to set before serving.

The Lemon Almond Bundt Cake is an elegant dessert that brings together the refreshing taste of lemon and the rich, nutty flavor of almonds. This cake is perfect for special occasions or whenever you want to treat yourself to something truly delightful. The lemon almond glaze adds a sweet and tangy finish, making each slice irresistible.

Lemon Raspberry Swirl Bundt Cake

The Lemon Raspberry Swirl Bundt Cake is a vibrant and flavorful dessert that combines the zesty taste of lemon with the sweet and tart flavor of raspberries. Using Duncan Hines Lemon Cake Mix as the base, this cake features a beautiful raspberry swirl that adds a burst of color and flavor to each slice. A lemon glaze tops it off, making this cake as stunning as it is delicious.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
1/2 cup raspberry jam (seedless preferred)
Fresh raspberries for garnish (optional)

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, and sour cream. Beat on medium speed until smooth.
Pour half of the batter into the prepared bundt pan.
Drizzle the raspberry jam over the batter and gently swirl it with a knife or skewer.
Pour the remaining batter over the raspberry swirl and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Garnish with fresh raspberries, if desired, and allow the glaze to set before serving.

The Lemon Raspberry Swirl Bundt Cake is a showstopper that’s as beautiful as it is delicious. The combination of lemon and raspberry creates a perfect balance of sweet and tart flavors, while the swirl adds a touch of elegance to each slice. This cake is perfect for special occasions or whenever you want to impress your guests with a stunning dessert.

Lemon Cream Cheese Bundt Cake

This Lemon Cream Cheese Bundt Cake is a rich, decadent dessert that’s bursting with citrus flavor. The Duncan Hines Lemon Cake Mix provides a bright and zesty base, while the cream cheese adds a luscious, creamy texture to the cake. Topped with a lemon cream cheese glaze, this cake is perfect for anyone who loves the combination of sweet and tangy flavors.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract

For the Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, and sour cream. Beat on medium speed until smooth.
In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Pour half of the cake batter into the prepared bundt pan. Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining cake batter on top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Allow the glaze to set before serving.

The Lemon Cream Cheese Bundt Cake is a rich and indulgent dessert that combines the tangy flavors of lemon with the creamy texture of cream cheese. Each bite is a delightful balance of sweet and tart, making this cake a perfect choice for those who love bold citrus flavors with a touch of creaminess. It’s an ideal dessert for special occasions or whenever you want to treat yourself to something truly decadent.

Lemon Coconut Bundt Cake

The Lemon Coconut Bundt Cake is a tropical twist on the classic lemon cake, combining the bright, zesty flavor of lemon with the sweet, nutty taste of coconut. Using Duncan Hines Lemon Cake Mix, this cake is moist, flavorful, and topped with a coconut glaze that adds a touch of island flair to every bite.

Ingredients:

1 box Duncan Hines Lemon Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) lemon instant pudding mix
1/2 cup sour cream
1 cup sweetened shredded coconut

For the Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1/4 teaspoon coconut extract
Toasted coconut flakes for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.
In a large mixing bowl, combine the Duncan Hines Lemon Cake Mix, lemon pudding mix, water, vegetable oil, eggs, sour cream, and shredded coconut. Beat on medium speed until smooth.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon juice and coconut extract until smooth. Drizzle over the cooled cake.
Garnish with toasted coconut flakes, if desired, and allow the glaze to set before serving.

The Lemon Coconut Bundt Cake is a deliciously tropical dessert that’s perfect for anyone who loves the combination of citrus and coconut flavors. The moist cake is bursting with lemony goodness, while the coconut adds a delightful sweetness and texture. This cake is ideal for summer gatherings or anytime you want to bring a taste of the tropics to your table.

Note: More recipes are coming soon!