Ingredients for Divine Fruit Passion Cake
- French Vanilla Cake Mix
- Vanilla Pudding Mix
- 1/2 teaspoon ground nutmeg
- Jumbo Eggs
- 2% Low Fat Milk
- Vegetable Oil
- Lemon Rind
- Fresh Meyer Lemon Juice
- Wild Blueberries
- Glaze
- 1/4 cup water (for glaze)
- White Sugar
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How to Make Divine Fruit Passion Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan or tube pan. Set aside.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (3.4 oz) instant vanilla pudding mix, 1/2 teaspoon ground nutmeg, 4 large eggs, 1 cup milk, 1/2 cup vegetable oil, 1/4 cup lemon juice, and 1 tablespoon lemon zest. Beat with an electric mixer on medium speed for 3 minutes.
- Gently fold in 2 cups fresh wild blueberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-38 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/4 cup lemon juice, 1 tablespoon lemon zest, 1/4 cup water, and 1 cup granulated sugar. Bring to a boil over medium heat, stirring constantly, until sugar dissolves and glaze thickens slightly (about 5 minutes).
- Once the cake is completely cool, poke holes all over the top and sides using a toothpick or skewer.
- Pour the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set completely before serving. Enjoy with mango sherbet or sorbet!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
303g
Fat
23g
Carbs
36g