Box Mix Lemon Jello Cake Food
BOX-MIX JELLO CAKE
Make and share this Box-Mix Jello Cake recipe from Food.com.
Provided by Rita1652
Categories Gelatin
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake according to package directions in 13 x 9 pan (use all egg whites).
- Cool awhile.
- Dissolve jello in boiling water.
- Poke holes all over cake with large utility fork.
- Spoon jello evenly over cake.
- Refrigerate at least a couple of hours.
- Prepare pudding as directed on package for pudding.
- Chill awhile.
- Spread pudding evenly over cake.
- Chill.
- Spread Cool Whip over top of cake and garnish with strawberries.
LEMON JELLO CAKE
Make and share this Lemon Jello Cake recipe from Food.com.
Provided by Duane and Ginger Va
Categories Gelatin
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake ingredients together for 4 minutes.
- Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
- or,if using a glass baking dish bake @325 for 45 minutes.
- Poke holes all over the cake while hot.
- Mix together icing: powdered sugar and lemons (grated rind and juices).
- Pour this over the cake immediately, while it is still hot from the oven.
- Serve warm or cold.
Nutrition Facts : Calories 456.9, Fat 22.2, SaturatedFat 4.3, Cholesterol 68, Sodium 362.1, Carbohydrate 61.2, Fiber 0.5, Sugar 44.9, Protein 4.6
LEMONY LEMON CAKE
This triple lemon cake is the perfect dessert for any occasion. The lemon cake mix is combined with lemon gelatin and the warm cake is drizzled with a lemon glaze for the ultimate lemon flavor.
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan. Combine the gelatin powder and hot water in a large bowl. Mix well until the gelatin dissolves then let the mixture cool completely. When the gelatin liquid is cool, stir in the cake mix, oil, eggs, and lemon juice. Mix well. Pour the cake batter into the prepared baking pan. Place the pan in the oven and bake at 350 degrees F for 30 minutes or until the cake springs back lightly when touched. Remove the pan from the oven and place on a wire rack. Immediately prepare the glaze by combining the powdered sugar and lemon juice and mix until it is a drizzling consistency. Evenly pour the lemon glaze over the hot cake. Let the cake cool completely before serving. Store the cake at room temperature in an airtight container for up to 4 days.
Nutrition Facts :
LEMON JELLO CAKE
This Lemon Jello Cake is perfect anytime of year, but it's especially great for Easter and the 4th of July. It's an easy lemon cake that uses a few shortcuts to speed things up!
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes America's Best 4th of July Desserts, Recipes and Sides Over 100 Easter Recipes for Spring
Time 37m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
- Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
- Pour into the greased and floured pan.
- Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
- When cake is done, prick with a fork while still hot.
- Immediately pour lemon icing over top.
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 56 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 364 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 13 g
EASY LEMON ANGEL FOOD CAKE
The easiest angel food lemon cake ever!
Provided by Kami | NoBiggie.net
Number Of Ingredients 7
Steps:
- Bake the Angel Food Cake as directed. Or you can use a store bought cake if desired.
- Slice the baked Angel Food Cake into three horizontal layers.
- Spread about 1/2 of the can of lemon pie filling over the lower two layers and top with the last layer of cake.
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON CAKE
Make and share this Lemon Cake recipe from Food.com.
Provided by Ian Magary
Categories Dessert
Time 45m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Make cake batter with the jello, oil, eggs and lemon extract.
- Bake @ 350 for 35 min in a large cake pan.
- While the cake is cooking prepare the frosting mixture with the powdered sugar mixed with the juice of 3 lemons or 6 Tablespoon of lemon juice.
- When done, poke cake full of holes with a fork, and drizzle frosting mixture all over the cake.
Nutrition Facts : Calories 429.2, Fat 15.3, SaturatedFat 2.3, Cholesterol 53.7, Sodium 367.5, Carbohydrate 69.7, Fiber 0.5, Sugar 53.2, Protein 4.6
LEMON CAKE WITH YELLOW CAKE MIX
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a 12-cup bundt pan with butter or non-stick spray.
- In a large bowl, stir together the cake and gelatin mix. Whisk in the oil, eggs, water, and lemon extract until the batter is smooth and lump-free.
- Pour the batter into greased pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 to 10 minutes. Flip the cake onto a serving plate.
- While baking, prepare the frosting: stir together sifted powdered sugar and lemon juice.
- Pour the frosting over the slightly cooled cake. Let the icing set for 30 minutes before serving.
Nutrition Facts : Calories 199 cal
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
LEMON BARS LITE
Easy Low Calorie Low sugar version of a classic dessert. My friends love these. I am diabetic and while not totally sugarfree as there is some in the cake mix, these are low enough in sugar that my doctor says they are OK for me in moderation :)
Provided by Steve P.
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Spray a 9 x 13" pan with cooking spray and set aside.
- Prepare pudding according to directions on box.
- Let pudding set up.
- After pudding is set stir in dry lemon Jello.
- Mix dry angel food cake mix into above ingredients and stir together.
- Pour into prepared pan and bake for about 35 minutes.
- Check with toothpick test.
- Cool and sprinkle with powdered sugar through a sieve.
Nutrition Facts : Calories 161.3, Fat 0.2, Sodium 209, Carbohydrate 36.5, Fiber 0.1, Sugar 18.8, Protein 4.2
BOX MIX LEMON JELLO CAKE
If you love lemon, this is the cake for you! It has a lovely lemon flavor and is cool and refreshing...also very easy to make, starts with a mix :)
Provided by Karen..
Categories Gelatin
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes.
- Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes.
- While baking, mix the lemon juice and powdered sugar together until well combined.
- While cake is still hot, poke hole in it with a fork all over the top.
- Pour lemon juice mixture all over it.
- Cool completely and frost with whipped topping.
- Store in refrigerator.
Nutrition Facts : Calories 500.9, Fat 25.2, SaturatedFat 7.2, Cholesterol 71.4, Sodium 348.6, Carbohydrate 65.6, Fiber 0.5, Sugar 49.3, Protein 4.8
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- In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
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- When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!
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