Cream Filled Lemon Bundt Cake

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This beautiful Lemon Bundt Cake is buttery, with a light flavor and a filling of lemon cream cheese. It’s bright and sweet, perfect for a spring or summer dessert. The best part is, this easy recipe starts with a box cake mix!

Glazed lemon bundt cake on a white platter.

Cream Filled Lemon Bundt Cake was my first act of procrastination today. Seriously, when there’s a deadline, I can put something off until past the last-minute. Coincidently, this cake was not my deadline.

Slice of lemon cake with cream cheese filling

Not only did I decide that I definitely had to make cake to-day, immediately after I made this cake, but I also started organizing 9 years’ worth of Facebook photos. I mean, really, who does that? I spent 3 hours on organizing and rearranging. I’m sure I flooded the feed with the album of my dog, selfies and food photographs.

Cream Filled Lemon Bundt Cake

Cream Filled Lemon Bundt Cake

Bundt cakes are so pretty and this cake makes me think of spring. Lemon makes me think of spring.

The cream filling is made of cream cheese, sugar and lemon juice. It’s tart and sweet. I opted for freshly squeezed lemon juice, but if you forget to pick up lemons, you can use jarred lemon juice.

Lemon cake mix dessert on a white platter.

I topped the cake with a simple glaze of powdered sugar, again freshly squeezed lemon juice and apricot nectar. Yes, apricot nectar. Apricot nectar is also in the cake. It doesn’t taste like apricot, it just gives the cake and glazes a nice fruity flavor that pairs well with the lemon without being tart.

Apricot nectar comes in a can and is usually on the juice aisle of the grocery store.

Lemon bundt cake with cream cheese filling, garnished with glaze and lemon zest.

Cake Recipe Tips

The recipe starts with a cake mix; you know how I like to use cookie and cake mixes. This bundt cake is rich and dense with a pound cake-like texture; a small crumb is the technical name for it.

However, it’s not overly sweet. The combination of the cake and filling with the sweet glaze all work wonderfully together. This is one of my favorite boxed cake mix recipes.

plated slice of cream filled bundt cake.

I am labeling this ‘pound cake‘, since I started a new Pound Cake series on But, I personally don’t consider it a true pound cake because it starts with a cake mix.

Cream Filled Lemon Bundt Cake

Cream Filled Lemon Bundt Cake

Cream Filled Lemon Bundt Cake starts with a cake mix, but you would never know it’s not from scratch. It’s a beautiful bundt cake that’s buttery, lightly lemon flavored and filled with a lemon cream cheese filling .
Author: Paula
4.57 from 16 votes
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings



  • 1 package cake mix butter flavored yellow
  • 3 large eggs
  • 3/4 cup apricot nectar
  • 1/4 cup butter softened


  • 8 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 medium lemon zested, about 1/2 tablespoon
  • 1 medium lemon juiced, about 1 tablespoon


  • 1 cup confectioners sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon apricot nectar



  • In a small bowl, combine cream cheese, sugar, lemon zest and juice until smooth. Fill a zip-top bag with filling.


  • Heat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
  • Cream butter, add eggs one at a time mixing after each addition.
  • Add cake mix and apricot nectar and stir until combined and fluffy about 2 minutes.
  • Spoon half the cake batter into the prepared bundt pan.
  • Snip the end off the zip-top bag that’s loaded with filling mixture.
  • Squeeze the filling in a channel in the center of the cake batter in a bundt pan.
  • Top with remaining half of cake batter. Smooth top flat.
  • Bake for 50 to 55 minutes at 350 degrees. Test with a wooden pick.
  • Cool on a wire rack 30 to 45 minutes before inverting on a serving tray.


  • With a whisk, stir 1 cup confectioner sugar, 1 tablespoon lemon juice and 1 tablespoon apricot nectar. (Add more apricot nectar one teaspoon at a time if glaze is too thick.)
  • Drizzle glaze over cooled cake.


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Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 87mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 503IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg
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Other Easy Cake Recipes to Make

Citrus Bundt Cake

Citrus Bundt Cake

Lemon Cream Cheese Pound Cake Recipe

Lemon Cream Cheese Pound Cake

Whipping Cream Pound Cake

Whipping Cream Pound Cake

Peanut Butter Pound Cake

Peanut Butter Pound Cake


  1. 5 stars
    I just love bundt cakes. This one looks delish and most all love lemon. I can’t wait to try it with that yummy filling. Sandy

  2. I tried this twice and it burnt both times; first at 40 minutes, the second I took out at 30 minutes & while the top wasn’t burnt, the entire ring is too dark to serve. What am I doing wrong? I watched the temp, thinking my oven may be going bad, lowered the rack for the second cake…
    The batter is delicious, as is the filling and glaze. However I’ve never burnt a cake and this is leaving me very frustrated!

    1. Darker cake pans tend to bake faster against the cake, making the crust dark. Cut temperature down when using heavier and darker pans. …OR… try using a water bath (bain de marie). I use a larger pan holding an inch of water, and put my bundt pan in it. This prevents the outer edges from burning before the middle is done. Just be careful when removing from the oven so the hot water doesn’t splash and burn you!

  3. Taste is great, but the filling melted into the cakecake, leaving a hollow area. Any ideas?

  4. This looks amazing! How big is the cake mix you’re using? There are a few different options–18oz, 16oz, etc. Mine is 15oz and I’m wondering if I should add some extra flour.

    1. Update: I baked this with a 15oz gluten-free cake mix, adding maybe 1.5oz extra flour (rice blend, no xanthan gum). It was very dense, so I think it’d work equally well with less of the extra flour, but then it wouldn’t be like a pound cake. It turned out really well!! I will recommend this recipe to anyone who’s starting out baking gluten-free (or glutenous). Thank you! 🙂

      1. Hi Emily, I’m sorry I just now got you comment. I used a 18.3 oz cake mix. This is one of my very old recipes before they started making the smaller size.

  5. Ha! I’m too scared to go back that far into my facebook photos. But I say publish the selfie book, why not?! This cake looks amazing. I just love lemon desserts this time of year… and lemon and cream cheese is even better!

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