Mountain Dew Cake
This is a really easy bundt cake recipe, that adapts to a layer, sheet, or cupcakes. It keeps really well, and freezes nicely.
- 1 box lemon cake mix
- 1 3.4 oz. box lemon instant pudding
- 12 ounces Mountain Dew one can, or one and a half cups
- 3/4 cup oil
- 4 eggs
Grease and flour baking pan(s). Preheat oven at 325.Note - For layer cakes, I recommend greasing the pans, then putting round parchment or wax paper liners in the greased bottom. Grease the paper once it's in the pan, then flour lined pans.(2) In a large bowl, combine cake mix and pudding. Add Mountain Dew, oil, and eggs--and a few drops of green food coloring, if you like. Beat at medium until smooth.(3) Pour batter into prepared pan, and bake for 45-50 minutes. (Sheet and layer cakes bake for less time. I start checking my sheet cake at about 30 minutes, and my layer cakes at about 20 minutes.) Let cool in pan for 15 minutes or more. (4) Remove from pan and glaze with icing--as follows...For bundt cake - melt one tablespoon butter, remove from heat and add 1/4 c. Mountain Dew, and enough powdered sugar to make a thin icing.For layer, sheet, and cup cakes - use softened butter, rather than melted. I use 2 sticks of butter or margarine, 4 cups of powdered sugar, and 1/4 c. Mt. Dew. You can add a few drops of green food coloring. To add some extra tang, add a little lemon juice or lemon extract to the frosting.You can substitute a yellow cake mix and vanilla pudding. Just add a little lemon juice or lemon extract.