Lemon Cake A Doctored Cake Mix Food

LEMON CAKE WITH YELLOW CAKE MIX

Lemon Cake With Yellow Cake Mix image

Provided by insanelygood

Time 1h30m

Number Of Ingredients 8

Ingredients

1 (18.25-ounce) package yellow cake mix
1 (3-ounce) package lemon-flavored Jell-O
3/4 cup vegetable oil
4 eggs, room temperature
3/4 cup water
1/4 teaspoon lemon extract
1 cup powdered sugar, sifted
4 tablespoons lemon juice

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

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Super-Moist Cake Mix Lemon Pound Cake image

I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!

Provided by BeanPole

Categories Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

1 Duncan Hines lemon supreme cake mix
1 lemon flavor instant pudding and pie filling (3.4 oz.)
4 large eggs
1 cup water
1/3 cup oil
1 cream cheese frosting (store-bought in jar)
2 teaspoons lemon extract

Steps:

Preheat oven to 350°F and grease bundt pan.
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

OLD FASHIONED DEVIL'S FOOD CAKE (CAKE MIX DOCTOR)

Old Fashioned Devil's Food Cake (Cake Mix Doctor) image

This cake is delicious but truly it is "the icing on the cake" that makes it. Use the "Perfect Chocolate Frosting" and this cake will be perfect. Both the cake and icing recipes are from the Cake Mix Doctor cookbook.

Provided by Ann 3

Categories Dessert

Time 40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) package devil's food cake mix or 1 (18 1/4 ounce) package devil's food cake mix with pudding
2 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Steps:

Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.

Nutrition Facts : Calories 222.7, Fat 13, SaturatedFat 2.4, Cholesterol 35.7, Sodium 302.2, Carbohydrate 25.1, Fiber 1, Sugar 13.5, Protein 3.9

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