Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
Cool in pan 15 minutes; remove from pan.
To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
Pour glaze onto cooled cake.
arge bowl, beat cake mix, water, oil, lemon peel and eggs with
undt pan.
Combine all cake ingredients, except for berries, in
Bake cake according to directions on box
Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise
Mix lemon jello, lemon pudding, tapioca pudding and boiling water.
When it starts to thicken, add oranges and crushed pineapple and mix, then add container of Cool Whip.
Refrigerate.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Combine margarine, flour and walnuts.
Press mixture into a 9 x 13-inch pan.
Bake in preheated oven at 350\u00b0 for 20 minutes; cool.
Beat softened cream cheese, confectioners sugar and Cool Whip together until smooth.
Spread over cooled crust.
Make lemon pudding as directed on box.
Spread over cream cheese mixture. Top with Cool Whip and finely chopped walnuts, cover and refrigerate.
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.