For the Lemon Pound Cake:
Preheat oven to 325\
Make lemon pound cake the day before and refrigerate
epare the two boxes of cake mix according to package
ell after each.
Add lemon juice and rind.
Mix
osting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3
he oven to 300\u00b0F. For the lemon compote, thinly slice the
ver medium heat, stirring, for 5 to 6 minutes, or
a large bowl, mix pound cake dry ingredients; set aside.
radually add the sugar and lemon extract, beating until well blended
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
cup each of cornstarch & cake flour, 1/4 teaspoon of
rease bundt pan.
Combine cake mix, pudding mix, eggs, water
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.
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes.
Grease and flour a Bundt pan.
Pour mixture in pan and bake according to directions on box.
Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.
Preheat oven to 350\u00b0.
Grease and flour pan.
Mix all the ingredients together.
Beat 2 minutes.
Use tube pan and bake 45 to 55 minutes.
Cool right side up for 20 minutes.
Remove from pan; turn upside down.
ombined.
Layer half the pound cake slices into the bottom of
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan or tube 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 at 350\u00b0 for 50 to 60 minutes.
Cool in pan 25 minutes.
Invert onto serving plate.
Cool completely.
Preheat oven to 350\u00b0.
Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
Let cake cool, remove from pan and sprinkle with Powdered Sugar.
y placing a layer of pound cake slices in the bottom of
Mix cake mix, pudding, eggs, water and oil.
Beat well.
Cook in greased tube pan at 350\u00b0 for 1 hour.
Mix sugar and lemon juice well.
Pour 1/2 mixture over cake as soon as it comes from oven. After cake is removed from pan, add remaining icing.