Lemon Pudding Cake

1 (16.25-ounce) package yellow cake mix

1 (4-serving size) package instant lemon pudding and pie filling mix

4 eggs

2/3 cup vegetable oil

2/3 cup water

1 cup confectioners' sugar

2 teaspoons orange juice

1 teaspoon lemon juice

1 teaspoon lime juice

1.Preheat oven to 325 degrees F. Generously coat a 12-cup Bundt pan with cooking spray.

2.In a large bowl with a mixer on low speed, blend together cake mix, pudding mix, eggs, vegetable oil, and water until moistened, then beat at medium speed 2 minutes. Pour into Bundt pan.

3.Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cool 15 to 20 minutes, then invert onto a platter to finish cooling.

4.In a small bowl, whisk confectioners' sugar, orange juice, lemon juice, and lime juice until smooth. Drizzle over cake and serve.