Start with Duncan Hines lemon cake mix.
Add grated orange and lemon peel to dry cake mix.
Prepare as directed.
Follow Directions on back of Duncan Hines Cake Mix Box.
Blend Box of Gelatin, Lemon Extract & Lemon Zest to Mix.
Pour Batter Into 2 9-Inch Round Cake Pans Or 13 x 9 Inch Cake Pan.
Bake for (2 9-Inch) 24 Min or (13 x 9) 25 minute.
Cool For 15 Minutes.
Place on Cake Plate.
Spoon Glaze over first layer.
Add second layer spoon or pour over top layer.
(use more or less it's up to you).
Then Enjoy!
Carrot Cake:
Soak carrots and raisins
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, eggs, Crisco oil and water.
Beat at moderate speed for 5 minutes.
Bake in a 9 x 13-inch greased pan for 30 to 40 minutes at 350\u00b0.
While baking, mix orange juice, powdered sugar and Crisco oil.
When cake is done, prick cake all over with a large fork to bottom of cake.
Pour mixture over hot cake.
Delicious and moist.
Mix pudding with water.
Mix sugar with egg yolks.
Add sugar and egg yolks to pudding and water.
Cook until thick.
Add butter and lemon juice. Let cool well.
Fold whipped cream into pudding mixture.
Use as filling and icing.
Place cake in refrigerator to get cold and pudding to jell.
Serve cold.
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan or 2 (8 x 8-inch) squares or 2 rounds.
Combine cake mix and Jell-O. Add next three ingredients one at a time, blending thoroughly after each addition.
Beat with electric mixer at medium speed for 3 to 4 minutes.
Pour into prepared pans and bake for 40 to 45 minutes until cake tester comes out clean.
Let stand 10 minutes, then turn out onto platter or platters.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
Bake as directed for layer cake and let cool.
Beat cake mix, jello, eggs, oil and water for 4 minutes.
Pour into two loaf pans (greased and floured).
Bake at 350\u00b0 for 40 minutes.
Mix powdered sugar, lemon juice and rinds.
While cake is hot, pierce with fork, then pour mixture over cake.
Dissolve Jell-O in 1 cup hot water, then cool.
Mix cake mix with the eggs, oil and lemon flavoring.
Beat for 4 minutes at medium speed.
Add Jell-O and mix again.
Bake in a greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350\u00b0.
Mix cake mix, sugar, oil and apricot nectar.
Beat until smooth.
Add 1 egg at a time, beating after each addition.
Bake in a tube pan at 350\u00b0 for 30 minutes.
Reduce heat to 300\u00b0 and bake for 30 minutes.
Combine confectioners sugar and lemon juice until of glaze consistency.
Glaze thoroughly cooled cake.
Bake in 9 x 13 pan at 350\u00b0 for 35 minutes. Cool and poke holes in the top of the cake with a fork.
Make 3 cake layers, following the directions from Duncan Hines butter cake mix. Mix sugar, coconut and sour cream together. Let filling set at least overnight in refrigerator before cooking cake layers. Place filling between layers and all around cake. Keep in refrigerator.
Dissolve jello in boiling water.
Let cool.
Add cake mix, oil and eggs.
Beat 2 minutes.
Bake in a 13 x 9-inch pan for 35 minutes at 350\u00b0.
Prick holes in top of hot cake and pour glaze over it.
Pour cherry pie filling, water and sugar into a 9 x 12-inch pan.
Mix well. Sprinkle 1 box Duncan Hines yellow cake mix (dry) over the cherry pie mixture.
Slice up margarine and place on top. Bake at 350\u00b0 for 45 minutes to 1 hour.
First bake a Duncan Hines white cake in a 13 x 9-inch cake pan. Let cake cool on rack 10 minutes.
With a toothpick, make holes about 1 inch apart all over cake.
Pour 1/2 cup green creme de menthe over cake.
Let cool completely.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.