Divine Fruit Passion Cake Recipe

Indulge in this heavenly blueberry lemon bundt cake! Passionately crafted with juicy blueberries and a zesty lemon twist, this moist and flavorful cake is perfect for any occasion. Easy to make and bursting with fresh fruit flavor, it's a guaranteed crowd-pleaser. Get the recipe now!

Prep Time 20 mins
Cook Time 45 mins
Calories 713 kcal
Protein 19g
Rating 4.5 (2 Reviews)
Divine Fruit Passion Cake 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Divine Fruit Passion Cake

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How to Make Divine Fruit Passion Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan or tube pan. Set aside.
  2. 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.
  3. Gently fold in 2 cups fresh wild blueberries.
  4. Pour batter into the prepared pan and spread evenly.
  5. Bake for 35-38 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan on a wire rack for 10 minutes.
  7. Invert the cake onto the wire rack and let it cool completely.
  8. 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).
  9. Once the cake is completely cool, poke holes all over the top and sides using a toothpick or skewer.
  10. Pour the glaze evenly over the cake, allowing it to drip down the sides.
  11. 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

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