Berries and Cream Lemon Bundt Cake
Enjoy the bright flavors of spring with this Berries and Cream Lemon Bundt Cake. It starts with a boxed cake mix, making it a quick and easy dessert.
bundt cake, baking, berries, spring, lemon, strawberries, blueberries, cake, dessert
white cake mix
Juice and zest of 1 lemon
container whipped topping
Non-stick cooking spray
Piping bag (or sandwich bag)
Preheat oven to 350°F.
Combine cake mix, eggs, oil, water, lemon juice and zest of ¾ of the lemon.
Bake according to directions on the box.
Chop strawberries into small pieces. (About the size of the blueberries.)
When cake is done, set aside to cool.
After cooled, use a serrated knife to cut cake in half.
Using a spoon and your fingers, scoop out cake from the middle of the ring, being sure not to go too deep or get too close to the edges. Do this to both the top and bottom half.
Add about 1/3 of the whipped topping to the piping bag and pipe it into the bottom ring.
Add strawberries and blueberries, allowing to mound a little higher than the cake. (Because the ring of cake you took out of the top half will be filled by this.
Add a ring of whipped topping on top of that.
Flip top cake half back on top and gently press down. Top with remaining whipped topping.
Zest remaining ¼ of the lemon on top of the cake.
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