Here is a recipe for a fun and easy Easter Lemon Bundt Cake.
Preheat oven to 350 F.
Mix together- 1 box lemon moist cake mix, 1 box instant lemon pudding mix, 1/2 cup milk, 1/2 cup water, 1/2 cup oil, and 7 eggs. Pour in greased Bundt pan, bake at 350 for 45 minutes to an hour, until done.
Topping- Mix 2 boxes of instant lemon pudding into 2 cups of milk until blended, then fold in two tubs of thawed Cool Whip. Chill for 30 minutes, then use to top cooled cake.
Decorate with Yellow classic Peeps.
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