Oh My It's not Lemon Pie!

Lemon Raspberry Bundt Cake

So last week I tried the Banana Bundt cake.  It was fantastic, but it got me thinking....  I have tons of pudding packets in my baking drawer for some reason or another, and pie's are good but I can't seem to get everyone to eat them before they separate or break down.  

Staring long and hard, it finally hit me, LEMON!  I love lemon, and not everyone else in the house shares my affection for the tart yellow fruit, so what better way to share a little of what I love with what everyone loves.... Raspberries!  This is a great combination that I absolutely guarantee will be a hit at your next get together! 

It may have pudding in the mix, but it is not a Lemon Pie! 

Lemon Raspberry Bundt Cake

1 box yellow cake mix (16 oz -18.5oz box)

1/3 cup (approximate) INSTANT Lemon pudding mix (from 3.4oz box)

1 cup water

1/3 cup oil

3 large eggs
1 Tbsp lemon zest

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. 

In a bowl combine cake mix, pudding mix, water, oil, zest and eggs. Mix until well blended, about 2 minutes.

Pour batter into the greased and floured bundt pan and bake for 43-45 minutes*, or until a toothpick comes out clean. Let cool about five minutes then flip out onto a cake rack.  *(be sure to adjust baking times for your altitude)

While your cake is cooling, mix up your compote.

Raspberry Compote Glaze:

2 cups Raspberries
1/4 cup water
2 Cups sugar
powdered sugar

Add all ingredients in a saucepan and bring to a boil over medium heat.  Reduce heat and simmer for 10-15 minutes.  You are looking for a syrup consistency.  Depending on your altitude, and your stove top, this may take longer than 10- 15 minutes.  Once desired consistency has been achieved, remove from heat and cool.  Sprinkle powdered sugar over the top of the cake while your compote is cooling. Pour raspberry compote over your completely cooled bundt cake.

Serves 10