LEMON CAKE WITH CHEESECAKE TUNNEL
10 ounces cream cheese, softened, divided
2 tablespoons granulated sugar
1 package (2-layer size) yellow cake mix (plus ingredients to make batter)
1 package (3.4 ounces) lemon instant pudding
Zest and 2 tablespoons juice from 2 lemons, divided
1 cup powdered sugar
Heat oven to 350 degrees. Grease and flour 12-cup fluted tube or Bundt pan or 10-inch tube pan.
Beat 8 ounces cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
Bake 45 to 50 minutes, or until toothpick inserted near center of cake comes out clean.
Cool cake in pan 10 minutes. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm. Makes 16 servings.