Jiffy Lemon Filled Bundt Cake

This is another recipe from my new Jiffy Mixes cookbook that Jan Christo sent me.

• Ready In: 1 hr 5 mins
• Serves: 12-15

Ingredients

• cake

• 2 (9 ounce) packages  golden  yellow cake mix (Jiffy brand)
• 1 (3 1/2ounce) package instant lemon pudding mix (large one)
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 4  eggs
• 1  cup water

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup powdered sugar
• 1  tablespoon lemon juice
• 1  cup coconut

• Glaze

• 1 (7 ounce) package  white frosting mix (Jiffy)
• 1  tablespoon hot water
• 1  teaspoon lemon juice

Directions

1. heat oven to 350°F
2. Grease and flour a 10 cup bundt pan.
3. For filling: combine cream cheese, sugar and lemon juice.
4. Beat till smooth and stir in coconut blend well.
5. Set aside.
6. With mixer, beat all cake ingredients together on medium for 4 minutes.
7. Pour cake batter into pan.
8. Spoon filling on top, be careful not to touch sides of pan with the filling.
9. Bake 50-55 minutes, till top springs back when touched.
10. Cool till just warm. remove from pan and cool completely.
11. Glaze: blend all ingredients well, spoon over cake and serve.