Type what you have

Ingredients

• ✓ lemon cake mix
• whipped topping
• egg
• confectioners sugar

Instructions

1. 1 In a large bowl, combine cake mix, whipped topping, and egg; mix until well combined. Cover and refrigerate for at least 3 hours or overnight. (Or wrap the dough in plastic and freeze.)
2. 2 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line with parchment paper.
3. 3 Roll dough into 1-inch balls, then roll each ball in confectioners' sugar to coat.
4. 4 Bake in the preheated oven until cookies are set but not browned, 10 to 12 minutes. Cool on a wire rack.

By Jennifer

Ingredients

• ✓ lemon cake mix
• crispy rice cereal
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, cereal, melted butter, and egg in a bowl.
3. 3 Roll dough into 36 (1-inch) balls; place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown around edges, 9 to 12 minutes. Cool for 1 minute on cookie sheets before transferring cookies to a wire rack to cool completely.

By EAForsythe

Ingredients

• ✓ lemon cake mix
• instant lemon pudding mix
• vegetable oil
• egg
• lemon-lime carbonated beverage

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Phyllis

Ingredients

• ✓ lemon cake mix
• instant lemon pudding mix
• egg
• water
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely.

By Roxanne39

Ingredients

• ✓ lemon cake mix
• egg
• vegetable oil
• lemon extract
• confectioners' sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.
3. 3 Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.
5. 5 Serve and enjoy!

By Lissa

Ingredients

• ✓ lemon cake mix
• whipped topping
• egg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 Beat together whipped topping and eggs in a large bowl. Add cake mix and continue to mix until combined. Dough will be thick. Drop by tablespoonfuls into a bowl of confectioners' sugar and roll to coat. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until edges are golden, about 8 minutes.

By Linda K

Ingredients

• ✓ lemon cake mix
• cooking spray
• lemon pie filling
• cream cheese
• butter
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
3. 3 Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add small pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
4. 4 Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
5. 5 Serve dump cake warm with whipped topping.

By fabeveryday

Ingredients

• ✓ lemon cake mix
• instant lemon pudding mix
• water
• vegetable oil
• egg
• key lime juice
• confectioners sugar
• key lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2. 2 In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4. 4 To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

By Kaye Frickhoeffer

Ingredients

• ✓ lemon cake mix
• poppy seed
• milk
• vanilla pudding mix
• water
• vegetable oil
• egg

Instructions

1. 1 Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Shanna Fenton

Ingredients

• ✓ lemon cake mix
• sour cream
• egg
• vegetable oil
• lemon juice
• instant lemon pudding mix
• lemon zest
• poppy seed
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Ingredients

• ✓ lemon cake mix
• cooking spray
• water
• egg
• vegetable oil
• lemon curd
• whipped topping
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
2. 2 Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
4. 4 Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.
5. 5 Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
6. 6 Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

By Yoly

Ingredients

• ✓ lemon cake mix
• cooking spray
• blueberry
• sugar
• cornstarch
• water
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
2. 2 Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
3. 3 Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
4. 4 Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
5. 5 Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
6. 6 Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.

By missimay3

Ingredients

• ✓ lemon cake mix
• water
• egg
• vegetable oil
• water
• lemon jello mix
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
3. 3 Poke holes all over top of cake with a fork. Combine 1 cup hot water and remaining 1 cup cold water with 1 package gelatin powder; stir until gelatin is dissolved. Pour mixture over cake. Chill in refrigerator until cool.
4. 4 Stir milk, pudding mix, and remaining 1 package gelatin powder together in a large bowl until powders dissolved. Fold in whipped topping; spread over cake. Refrigerate until ready to serve.

By Caroline Nowyckyj

Ingredients

• ✓ lemon cake mix
• vegetable oil
• orange juice
• egg
• lime flavored gelatin mix
• cream cheese
• butter
• confectioners' sugar
• lime juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans.
2. 2 To make the cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined.
3. 3 Pour into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely.
5. 5 Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy.
6. 6 Add confectioners' sugar and lime juice; mix until well combined.
7. 7 Fill and frost cooled cake layers.

By Judy

Ingredients

• ✓ lemon cake mix
• egg
• lemon pie filling
• confectioners' sugar
• cream cheese
• butter
• vanilla extract
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
3. 3 Bake in the preheated oven until set, about 20 minutes. Cool completely.
4. 4 Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

By kelliemmo

Ingredients

• ✓ lemon cake mix
• cooking spray
• milk
• neufchatel cheese
• lemon juice
• egg
• lemon zest
• blueberry
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
3. 3 Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
5. 5 Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
6. 6 Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

By Yoly

Ingredients

• ✓ lemon cake mix
• cooking spray
• instant lemon pudding mix
• white sugar
• egg
• peach nectar
• vegetable oil
• confectioners sugar
• peach nectar
• lemon juice
• lemon peel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Ingredients

• ✓ lemon cake mix
• cooking spray
• lemonade
• butter
• cream cheese
• white sugar
• egg
• strawberry preserves
• confectioners sugar
• lemon juice
• sprinkle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
3. 3 Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
4. 4 Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
5. 5 Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
7. 7 Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

By Shawnee

Ingredients

• ✓ lemon cake mix
• flour
• vegetable oil
• egg
• vanilla pudding mix
• mountain dew
• pineapple
• sugar
• cornstarch
• coconut
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Mix together cake mix, oil, beaten eggs, pudding mix, and Mountain Dew in a large bowl until well combined. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Allow cake to cool completely on a wire rack.
4. 4 Combine pineapple with juice, sugar, and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Stir in coconut and butter. Spread evenly over cooled cake.

By MARBALET

Ingredients

• ✓ lemon cake mix
• cooking spray
• water
• egg
• vegetable oil
• lemon
• strawberry gelatin mix
• water
• milk
• instant lemon pudding mix
• whipped topping
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
4. 4 Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
5. 5 Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
6. 6 Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.

By Yoly

Ingredients

• ✓ lemon cake mix
• water
• vegetable oil
• egg
• vegetable shortening
• butter
• lemon juice
• confectioners' sugar
• white chocolate
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• orange juice
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
3. 3 Spoon batter into the prepared muffin cups, filling them about 2/3 full.
4. 4 Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
5. 5 Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
6. 6 Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until filling is smooth. Set filling aside.
7. 7 Place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. Continue heating in 15 second intervals, stirring between heating until white chocolate is melted and smooth.
8. 8 For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
9. 9 Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
10. 10 Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
11. 11 Spoon lemon filling into the holes.
12. 12 Pipe cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

By Carlie O'Neal

Ingredients

• ✓ lemon cake mix
• instant lemon pudding mix
• confectioners' sugar
• lemon juice
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan.
3. 3 Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick.
4. 4 In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.

By 2WANNA

Ingredients

• ✓ lemon cake mix
• pudding
• egg
• whipped topping
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
3. 3 Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

By Jennifer

Ingredients

• ✓ lemon cake mix
• egg
• vegetable oil
• confectioners' sugar
• lemon extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
2. 2 Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
3. 3 To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!

By Karla Gonzalez

Ingredients

• ✓ lemon cake mix
• water
• egg
• vegetable oil
• lemon pie filling
• egg white
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
2. 2 Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
3. 3 Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
4. 4 When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
5. 5 To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
6. 6 Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

By Lisa

Ingredients

• ✓ lemon cake mix
• white sugar
• vegetable oil
• apricot nectar
• egg
• confectioners' sugar
• lemon juice

Instructions

1. 1 Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
3. 3 Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
4. 4 In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

By allday

Ingredients

• ✓ lemon cake mix
• pudding
• egg
• vegetable oil
• cream cheese
• white sugar
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
3. 3 Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
4. 4 Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

By Peggy

Ingredients

• ✓ lemon cake mix
• instant lemon pudding mix
• vegetable oil
• water
• egg
• lemonade concentrate
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine cake mix and pudding mix in a mixing bowl with oil, cold water, and eggs; beat with an electric mixer until smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
4. 4 While the cake is baking, make the glaze: Combine thawed lemonade concentrate and sugar in a bowl; mix until thoroughly combined.
5. 5 Remove cake from the oven and place on a wire rack. Prick all over warm cake surface with a fork, then pour glaze over top. Let cool to room temperature.

By Denise

Ingredients

• ✓ lemon cake mix
• egg
• vegetable oil
• apricot nectar
• confectioners' sugar
• lemon juice
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch cake pan.
3. 3 Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
4. 4 Pour batter into the prepared cake pan.
5. 5 Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
6. 6 Cool cake completely.
7. 7 Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
8. 8 Spread frosting on cooled cake and sprinkle with lemon zest to serve.

By crimsontide

Ingredients

• ✓ lemon cake mix
• lemon flavored gelatin mix
• water
• whipped topping
• instant lemon pudding mix
• vanilla extract
• milk

Instructions

1. 1 Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
2. 2 Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

By LTIGGR2