1 (18 ¼ oz) two-layer yellow OR lemon cake mix (without pudding mix preferred)
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 eggs
1 cup water
1/3 cup vegetable oil
grated peel and juice of 1 lemon (3 tbs juice)
lemon glaze (recipe follows)

In a large bowl, combine cake and pudding mixes, eggs, water, oil and lemon juice with an electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes longer. Stir in lemon peel. Pour batter into a well-greased and lightly floured bundt pan or 10” tube pan.

Bake at 350 degrees 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 15 minutes. With a narrow spatula or knife, loosen around the tube and sides and invert onto a cake plate. While still warm, pierce top all over with a long two-prong fork or wooden skewer. Spread top with half of the lemon glaze. Cool completely. Spoon remaining glaze over cake, allowing some to drizzle over the sides.

16 servings

EASY LEMON GLAZE: In a small bowl, combine 1 cup 10x sugar, juice of ½ a lemon (1 ½ tbs) and ½ tbs water.

1 ½ cups margarine OR butter, divided
4 eggs
1 cup unsweetened cocoa, divided
2 cups sugar
1 ½ cups flour
1 ¼ cups pecans, chopped
¼ tsp salt
3 cups mini marshmallows
35 nilla vanilla wafers
1 (1 lbs) pkg 10x sugar
½ cup milk
½ tsp vanilla

Preheat oven to 350 degrees. Beat 1 cup margarine or butter, eggs and ½ cup cocoa in a large bowl with an electric mixer at medium speed until well combined. Blend in sugar, flour, pecans and salt. Spread batter into a greased 13”x9”x2” baking pan. Bake at 350 degrees for 30-35 minutes or until cake pulls away from the sides of the pan.

Sprinkle the marshmallows over the hot cake; return to the oven for 2 minutes or until marshmallows are slightly puffed. Arrange vanilla wafers over marshmallow layer.

Beat remaining ½ cup margarine or butter, 10x sugar, remaining ½ cup cocoa, milk and vanilla in a medium bowl with an electric mixer at medium speed until smooth; spread immediately over wafer layer. Cool cake completely on a wire rack. Cut into squares to serve.

24 servings

1 box of white cake mix (plus ingredients to make the cake)
1 tbs pink lemonade mix
6 tbs lemon curd, divided
zest of 2 lemons, divided
8 oz cool whip

Preheat oven to 350 degrees. Spray six 8 ounce mason jars with cooking spray and place them into a deep-sided baking dish.

Into your mixer, add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.

Pour approximately ¼ cup of batter into each mason jar. Top with 1 tbs of lemon curd. Top with additional ½ cup of batter. Add a sprinkle of lemon zest to each.

Bake for approximately 25-30 minutes or until cakes pass the toothpick test.

After removing jars from the oven, allow cakes to cool completely. Once cooled, top with cool whip and lemon zest.

Makes 6 individual servings

2 cups graham cracker crumbs
1 stick butter, melted
3 cups 10x sugar
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
3-4 bananas, sliced
1 qt strawberries, sliced
1 (20 oz) can crushed pineapple, drained
1 cup chopped walnuts OR pecans
1 (9 oz) jar maraschino cherries, drained and halved
1 cup heavy whipping cream

Combine the melted butter and graham cracker crumbs. Press into the bottom of your baking dish. Bake at 350 degrees for 10 minutes, then place in the freezer to chill and set for about 10 minutes. Beat the cream cheese, butter and 10x sugar until creamy.

Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle ½ cup of nuts over the pineapple, and add a layer of sliced strawberries.

In a cold bowl, with cold beaters, whip the cream on HIGH until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything. Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving.

1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 1/4 cups sugar

2 lg eggs

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/2 tsp almond extract

crumb topping (recipe below)

preheat oven to 350 degrees. beat butter and cream cheese at medium speed with an electric mixer until creamy. gradually add sugar, beating at medium speed until light and fluffy. add eggs, one at a time, beating just until yellow disappears.

sift together flour and next 3 ingredients. add to mixture alternately with milk, beginning and ending with flour mixture. beat at low speed just until blended after each addition. stir in vanilla and almond extracts. pour batter into a greased 9″x13″ baking dish; sprinkle with crumb topping.

bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. let cool 20 minutes before serving.

CRUMB TOPPING:

1/2 cup flour

1/2 cup sugar

1/2 cup coarsely chopped pecans

1/4 cup butter

stir together flour, sugar, and coarsely chopped pecans in a bowl. cut in butter with a pastry blender or fork until mixture resembles small peas.