Lemon Poke Bundt Cake with Vanilla Glaze

Why "poke" a Bundt cake? Why not?! I think poke cakes are awesome - you create lots of holes for adding extra ingredients! I feel like Bundt cakes are often "average" because the ratio of cake-to-glaze is off. Meaning, too much cake. Adding "holes" filled with lemon pudding changes the game entirely! And, this cake is super simple because I start with a "jazzed" up white cake mix!

Note: I used coconut oil because I wanted the cake to be very "white", and because I love the subtle coconut flavor with the lemon. 

Lemon Poke Bundt Cake with Vanilla Glaze

Cake: 
Cooking spray 
15.25-ounce box white cake mix
1 cup milk
3 large egg whites
1/3 cup melted coconut oil  
1 teaspoon freshly grated lemon zest
1 container snack-size lemon pudding 
Glaze: 
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Preheat the oven to 325 degrees. Coat a Bundt pan with cooking spray (I used coconut cooking spray to keep the flavors consistent). 
To make the cake, in a mixing bowl, combine the cake mix, milk, egg whites, coconut oil, and lemon zest. Mix well. Beat on medium speed for 2 minutes. Transfer the batter to the prepared pan and bake for 30 to 35 minutes, until a wooden pick inserted near the center comes out clean. 
Cool on a wire rack for 15 minutes before flipping over and cooling completely. 
Using the bottom end of a wooden spatula, make several holes all over the cake (almost through to the bottom). Fill the holes with the lemon pudding and smooth the surface of the cake with a rubber spatula. 
To make the glaze, whisk together the powdered sugar, milk and vanilla extract. Drizzle the glaze over the cake and allow to set before serving. 

Serves 6-8