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.
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 combine
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.
Mix cake mix and lemon pudding, then add eggs, lemon extract, lemon juice and oil.
Beat with mixer well.
Cook on 350\u00b0 for 45 to 55 minutes.
While cake is cooking make the glaze.
Mix cake mix and Jell-O gelatin.
(If you have whisk beaters on your mixer, use them to get the gelatin well mixed in the cake mix.)
Add eggs, water and oil.
Pour into a 13 x 8 x 2-inch pan. Bake as directed on cake mix box.
(I like to use Duncan Hines Lemon Supreme cake mix).
Remove from oven and pierce with fork all over top of cake.
Mix cake mix, lemon pudding, cooking oil, water and eggs all together.
Mix in a separate bowl the cinnamon and sugar. Set this aside.
Grease a tube pan and sprinkle about 1/2 of the cinnamon and sugar mixture around in pan.
Pour your cake mix in pan and then add the rest of the cinnamon and sugar mixture on top. Stir lightly and bake at 350\u00b0 for about 1 hour.
Mix 1 cup apricot nectar, Crisco oil, lemon cake mix and lemon Jell-O.
Bake at 350\u00b0 until done.
Mix together the cake mix, oil, eggs and lemon extract. Dissolve the jello in the hot water and add to the cake mix; mix well.
Bake in a 350\u00b0 oven for 35 to 45 minutes.
While hot, prick with toothpick and pour on frosting.
Mix lemon cake mix, butter and 1 egg until very stiff.
Grease oblong pan; press mix into bottom of pan until flat.
Blend lemon icing and cream cheese until softened.
Set 1 cup aside for icing, then add 2 eggs and beat 3 to 5 minutes.
Pour over cake and spread.
Bake at 350\u00b0 for 35 to 40 minutes.
Cool for 20 minutes and frost with remaining cup of icing.
Cook as directed on cake mix box in a rectangular pan.
Mix boiling water and lemon jello together; set aside.
Mix together cake mix, oil, eggs and lemon extract.
After mixing cake mix, add the jello water and pour into 13 x 9 1/2-inch pan.
Bake 30 to 35 minutes at 350\u00b0.
Mix cake mix according to the box directions.
Bake in a 9 x 13-inch cake pan.
When cake is done, punch holes in cake with a fork while still hot.
Combine sugar, lemon juice and butter; mix well.
Pour over hot cake.
Cool.
Combine cake mix, pudding mix, 3/4 cup salad oil, and 3/4 cup water. Mix well.
Add 3 eggs and mix for 3 minutes.
Bake in ungreased tube pan for 45-50 minutes at 350 degrees.
To make glaze, mix powdered sugar, lemon juice, 2 tsps salad oil, and 2 tsps water.
When cake is done and still hot, prick with a fork and pour glaze over it.
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.
Mix first 3 ingredients, adding just enough water to give mixture the consistency of cookie dough.
(Do not add over 1/4 cup.)
Spoon out onto ungreased cookie sheet.
Bake at temperature indicated on cake mix box.
Remove from cookie sheet when done and let cool.
When cooled, ice the flat side of one cookie and place another cookie on top to make a cookie sandwich.
Mix together lemon cake mix, egg and oil.
Press in ungreased 9 x 13-inch pan.
(Save 1 cup for topping.)
Bake at 350\u00b0 for 15 minutes.
Beat together cream cheese, lemon juice and egg.
Spread over crust.
Top with 1 cup left from crust.
Bake 15 more minutes at 350\u00b0.
Refrigerate and cut into small bars.
Sprinkle with confectioners sugar.
Mix 1 egg, margarine and lemon cake mix.
Spread in greased 9 x 13-inch pan (mixture will be dry).
In separate bowl, mix the cream cheese, 2 eggs and all but 1/4 cup of the powdered sugar.
Pour on top of cake mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with sugar after completely cooled; cut into small squares.
Mix lemon jello in boiling water.
Mix cake mix, oil, and eggs, one at a time, beating well.
Mix lemon extract with cooled jello and add to cake mixture.
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.