Prepare your favorite cake recipe or box mix.
Using ice cream cones, fill each with 2 tablespoons of prepared batter.
When cooking more than 2 cones at a time, arrange cones in a circle. Microwave on High (100%) until surface springs back when lightly touched. Always check for doneness at minimum suggested time.
If cones are not done at the same time, remove the baked cones and continue cooking the remaining cones.
Cool, then frost.
Great for school parties!!
Preheat oven to 350 and grease bundt pan.
Combine all of the ingredients (except lemon zest, if using) and mix well.
Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
Back at 350 degrees for 45-50 minutes.
Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
Sprinkle with powdered sugar or drizzle frosting over cake if desired.
Enjoy!
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 cake mix, pudding, oil, water and eggs together.
Bake in greased 9 x 13-inch pan at 350\u00b0 for 30 to 40 minutes.
While cake is still hot, punch holes in top of cake with fork.
Mix water, lemon juice, powdered sugar and butter together and pour over hot cake.
Do not remove cake from pan.
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.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Dissolve jello well in boiling water.
Add lemon cake mix, then eggs, and oil.
Beat well.
Bake for 35 minutes at 375\u00b0.
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.
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.
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.
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.
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.
Prepare lemon cake as directed on box, and pour this batter into a 9x13-inch baking dish.
Set aside.
br>Add dissolved jello. Mix in lemon cake mix and beat for 2 minutes
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.
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.
about 1 minute.
Stir lemon cake mix into the butter to combine