Lemon Lovers Bundt Cream Cheese Cake

• 1 (1 lb) box Duncan Hines lemon supreme cake mix
• 3 large eggs
• 13 cup butter, melted
• 1 13 cups water
• 1 (2 3/4 ounce) boxmy*t*fine lemon flavor instant pudding and pie filling (kosher)
• 2 egg yolks
• 12 cup sugar
• 2 tablespoons fresh squezzed lemon juice
• 14 cup water
• 1 (8 ounce) package cream cheese

1. Make the cake batter as directed on the back of the box you can use the vegetable oil as directed if you like I just don't like hydrogenated oil and prefer using butter in desserts.
2. Poor batter into butterd / floured non stick bundth pan.
3. In a food processor combine Filling mixture until smooth and creamy.
4. poor filling mixture into bundt pan going in a circle to poor out evenly.
5. tap the bowle on the counter several times until the cake batter has covered the filling mix.
6. bake as directed on box depending on your oven and what type of pan you are using.
7. remove and allow to cool.
8. after cooling place in fridge so cake can set.
9. serve with wip cream, lemon glaze or cream cheese frosting.
10. Enjoy :).

lemon supreme cake mix, eggs, butter, water, egg yolks, sugar, fresh squezzed lemon juice, water, cream cheese

Taken from www.food.com/recipe/lemon-lovers-bundt-cream-cheese-cake-325191 (may not work)