arge bowl, beat cake mix, water, oil, lemon peel and eggs with
Bake cake according to directions on box
Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise
undt pan.
Combine all cake ingredients, except for berries, in
/4 cups water, the lemon pudding mix and the sugar.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake cake in
jelly roll pan (15 1/2 x 10 1/2 x 1-inch) according to package directions.
Cool.
Prepare lemon pudding according to
package
directions.\tStir in lemon peel.
Cool. Prepare
frosting mix according to package directions.
Spread lemon pudding
evenly
over
cake.\tSpread frosting over lemon pudding.
Sprinkle with coconut.
nch round layer cake pans, make and cool cake as directed on
Bundt(R)).
Beat lemon cake mix, lemon pudding mix, white sugar, eggs
br>To make the apple pudding cake, bring apples and 1/2
arge bowl, beat cake mix, water, oil, lemon peel and eggs with
Add pudding mix to cake mix.
Add water and eggs, one at a time, beating well after each addition.
Add oil and beat with electric beater at high for 10 minutes.
Use angel cake pan.
The secret is beating the mixture at high for 10 minutes.
Bake at 350\u00b0 for 1 hour.
side.
Mix the lemon instant pudding and 2 cups of milk
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Mix eggs, vanilla and lemon together.
Beat well.
Add lemon pudding mix, cake mix, butter/oil and water.
Beat well.
Bake at 350\u00b0 for about an hour or until done.
Beat cake mix, lemon pudding, eggs, oil and water.
Place in sprayed bundt pan.
Bake at 350 degrees for 40 to 50 minutes.
To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice.
Heat in sauce pan and pour over HOT cake.
Mix together cake mix and instant pudding.
Add 3/4 cup oil, water and eggs.
Beat 4 minutes with electric mixer.
Pour into ungreased 9 x 13-inch pan and bake for about 1 hour at 325\u00b0.
While cake is baking, mix together confectioners sugar and 2 tablespoons oil and orange juice.
When cake is done, punch holes closely all over the top (while cake is warm).
Pour mixture over the hot cake. Cover cake with lid or tinfoil.
Let stand until thoroughly cold (3 to 4 hours).
Store in refrigerator until serving time.
Cook lemon pudding according to directions on box.
After pudding has cooled (not completely thickened), mix with Cool Whip.