Preheat the oven to 350 degrees.

Spray the inside of the bundt pan well with baking spray.

Add all the cake ingredients (cake mix, pudding mix, sour cream, eggs, oil, lemon juice, and water) to a mixing bowl and beat with a stand mixer or electric mixer until combined.

Pour the cake batter into the prepared bundt cake pan.

Bake for 45-55 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10-15 minutes, then flip it out onto a plate.

Wrap the cake airtight with Press and Seal or plastic wrap and place it in the freezer overnight.

Remove the bundt cake from the freezer and let it thaw for at least an hour before frosting.

Set out the butter and cream cheese for at least a couple of hours before you plan to make the frosting. You may want to set it out when you take the cake out of the freezer.

Add the softened butter and vanilla to the mixer bowl and combine with a stand mixer or electric mixer.

Add the room-temperature cream cheese and continue mixing until combined.

Add the powdered sugar and mix until smooth and creamy. (Pulse on low until the powdered sugar is incorporated or you’ll have it flying everywhere).

Cut off the pointed end of a piping bag just enough for the piping tip end to fit through. Push a large round piping tip down into the hole inside the bag so that just the end sticks out. I used a 1A piping tip.

Fill the bag with the frosting, push it to the bottom, and twist the top closed.

To ice the cake, start on the bottom outside. Squeeze a line of icing up and over the top of the bundt cake, and let it break into the hole in the middle. Don’t press the piping tip up against the cake when making the icing stripes to keep them nice and round.