Duncan Hines Lemon Cake Food

LEMON LOAF CAKE

Steps:

• Dissolve jello in 1 cup hot water.
• Let cool.
• Mix everything in bowl.
• Add eggs 1 at a time.
• Pour into greased and floured loaf pans.
• Bake at 350 degrees 40-45 minutes.
• Cool 5 minutes.
• Mix icing sugar and lemon juice.
• Prick with size 8 knitting needle and glaze.
• Makes 2 9x5 loaf pans.

LEMON SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
• Add the lemon cake mix, mix until incorporated.
• Add the can of lemon pie filling; mix until blended well.
• Spread into a greased 15x10x1-inch baking pan.
• Bake for 20 minutes.
• Cool before frosting.
• In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
• Stir in vanilla extract.
• Spread over cake; then refrigerate until frosting hardens up abit.
• Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.

DUNCAN HINES RUM CAKE

Steps:

• Cake mix type: Duncan Hines without pudding.
• Preheat oven at 325°F.
• Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
• Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
• For Glaze:.
• Cook all together and add rum last.
• Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.