Dissolve jello in hot water and let cool.
Mix cake mix, oil and eggs (add one at a time to mixture).
Add jello mixture.
Bake in greased loaf pan or a 13 x 11-inch pan at 350\u00b0 for 25 minutes.
Beat lemon jello, eggs and water 2 minutes.
Add lemon cake mix and cooking oil.
Beat 2 minutes.
Bake in 9 x 13-inch pan. Ten minutes before cake is done, mix powdered sugar and lemon juice.
Remove cake from oven and place on cooling rack in pan. Use fork and make holes halfway through cake.
Do entire top of cake this way.
Then pour lemon juice mixture on top of cake into the holes and along the edges of the pan.
Bake at 350\u00b0 for 35 minutes.
Serves 12 to 15.
dd dissolved jello. Mix in lemon cake mix and beat for 2
In large bowl, add the lemon cake mix, eggs, lemon Jell-O, oil and water, mixing thoroughly. Pour into a 13 x 9 x 2-inch baking pan. Bake in preheated 350\u00b0 oven for 35 minutes. Remove from oven. Pierce with fork all over top of cake. Combine powdered sugar and lemon juice. Pour all over top of cake while hot. The longer this cake stands, the better it tastes.
Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
Pour crushed pineapple with juice over the cake in the pan.
Fold 1 package lemon instant pudding into 1 1/2 cups milk.
Fold this into 1 small carton Cool Whip.
Spread over cake.
Top with coconut! (optional).
Mix together lemon cake mix, eggs, lemon extract and oil.
Mix together package of lemon Jell-O and 1 cup hot water and add to above mixture.
Bake at 350\u00b0 for 30 to 45 minutes.
Mix together powdered sugar and juice of lemons (or ReaLemon).
Put toothpick holes in cake as soon as it comes out of oven.
Put icing on while cake is still warm.
Mix and bake lemon cake according to instructions.
Using a wooden spoon handle, poke holes in cake.
Mix one can of condensed milk with the lemon juice.
Mix with a mixer.
Using half of the mix, add the other can of condensed milk with the carton of Cool Whip.
Pour over cake.
Refrigerate until ready to use.
Beat for 2 minutes, lemon gelatin, 3/4 cup cold water and 4 eggs.
Add and beat for 1 minute, lemon cake mix and vegetable oil. Bake in 9 x 11-inch Pyrex cake pan at 350\u00b0 for 40 minutes.
Remove from the oven and after a couple of minutes, prick with a large fork and spoon the following over:
sugar and lemon juice.
o 350\u00b0.
Make cake - sift dry ingredients together in
Dissolve Jell-O in boiling water.
Cool.
Mix lemon cake mix, oil and eggs.
Add Jell-O to cake mixture.
Bake according to directions on box.
To lemon cake mix, add drained pineapple and instant pudding. Fold together with a wooden spoon.
Add apples and nuts (if desired).
Bake at 350\u00b0 in a round pudding pan or pound cake pan until brown, soft and delicious.
Beat together lemon cake mix and eggs until smooth.
Fold in the lemon pie filling.
Bake according to the box directions.
Beat lemon cake mix, lemon instant pudding, 1/3 cup oil, 1 cup water and eggs with mixer for 2 minutes.
Pour into greased and floured Bundt pan and bake at 350\u00b0 for 50 to 60 minutes or in a greased and floured 9 x 13-inch pan for 40 to 45 minutes.
Dissolve jello well in boiling water.
Add lemon cake mix, then eggs, and oil.
Beat well.
Bake for 35 minutes at 375\u00b0.
about 1 minute.
Stir lemon cake mix into the butter to
Grease oblong pan.
Pour in 1 can crushed pineapple.
Pour 1 box Hinds lemon cake mix over the top.
Do not stir.
Then add oleo and butter (cut up).
Top with nuts.
Bake at 325\u00b0 about 55 minutes.
Serve warm topped with whipped cream.
Prepare lemon cake as directed on box, and pour this batter into a 9x13-inch baking dish.
Set aside.
Bake lemon cake as directed.
Let cool and slice layers in half.
Mix Eagle Brand milk, frozen lemonade and Cool Whip together.
Spread between layers.
Refrigerate.
Preheat oven to 350\u00b0F.
Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
Mix for at least 3 minutes.
Pour into buttered and floured bundt pan.
Bake for 50-60 minutes.
Remove from oven.
Make glaze: Melt butter and add sugar.
Bring to full boil until sugar is melted.
Remove from heat and add Limoncello.
Poke holes all over cake using a skewer or fork.
Pour glaze over hot cake slowly.
Cool in pan.
Mix cake mix, pudding, eggs, water and oil.
Beat for four minutes.
Pour into greased and floured bundt cake pan.
Bake at 350 for 50-55 minutes.
Remove from oven and cool for 5 minutes.
Mix glaze.
Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
Let stand for an additional 15 minutes.
Remove from pan and cool.
Top with whipped cream or ice cream.