arge bowl, beat cake mix, water, oil, lemon peel and eggs with
Bake cake according to directions on box
undt pan.
Combine all cake ingredients, except for berries, in
Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise
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
arge bowl, beat cake mix, water, oil, lemon peel and eggs with
br>To make the apple pudding cake, bring apples and 1/2
side.
Mix the lemon instant pudding and 2 cups of milk
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.
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.
Bake cake as directed in 9-inch round cake pans.
Cool and then cut layers into and fill with cooked lemon pudding and pie filling.
Frost cake with lemon frosting.
Cook lemon pudding according to directions on box.
After pudding has cooled (not completely thickened), mix with Cool Whip.
Position rack in center of oven; preheat to 350\u00b0.
Have ready an ungreased 1-quart baking dish for the pudding cake and a slightly larger, shallow pan filled with 1 to 2 inches of hot water.
In a medium bowl, whisk or stir together flour, the 1 cup sugar and salt; set aside.
Mix eggs, oil, water, pudding and cake mix together.
Pour in cake pan.
Bake at 350\u00b0 until done.
In a large bowl, combine cake mix, pudding mix, oil and 3/4