Citrus Bundt Cake

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READY IN: 1hr 10mins
Recipe by Finneus Fudge

This recipe came from a lovely older lady's collection. I tasted it at a pot luck and begged for the recipe! I use a liquor called "Tangerine Fruja" but any citrus liquor would do.

Ingredients Nutrition

  • 1 cup pecans, chopped
  • 1 (18 ounce) box yellow cake mix
  • 1 (3 1/2 ounce) box instant lemon pudding
  • 4 eggs
  • 12 cup citrus juice
  • 12 cup oil
  • 12 cup citrus liqueur
  • 12 cup margarine
  • 1 cup sugar
  • 14 cup citrus juice
  • 12 cup citrus liqueur


  1. Preheat oven to 325*.
  2. Grease and flour bunt pan. Place nuts in the bottom.
  3. Mix cake mix, pudding mix, eggs, juice, oil, and liquor. Carefully pour into bunt pan.
  4. Bake for 1 hour or until toothpick comes out clean.
  5. Cool in pan. Remove cake and poke holes all over cake.
  6. Boil margarine, sugar, and juice for 5 minutes, then remove from heat. Add liquor.
  7. Pour carefully over cake and let cool.

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