Jello Lemon Pudding Cake Recipes

Steps:

• Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
• Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
• Cool in pan 15 minutes; remove from pan.
• To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
• Pour glaze onto cooled cake.

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.

Steps:

• Heat oven to 325°F.
• Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
• Top cheesecake with COOL WHIP and chocolate curls just before serving.

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on rimmed baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

Steps:

• Heat oven to 350ºF.
• Beat cake mix, pudding mix, 1/4 cup drink mix, 1 cup water, eggs and oil in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 5 min. Loosen cake from sides of pan with knife. Invert cake onto serving platter; gently remove pan.
• Dissolve remaining drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with whisk until blended.
• Pierce warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

Steps:

• Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.
• Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
• Stack cake layers. Frost with COOL WHIP.

Steps:

• add 2cups of boiling water to lemon jello.
• add can of pears (mashing the pears a little) with liquid to the jello.
• refrigerate until firm, about 3 hours.
• remove from refrigerator and fold in cool whip.
• refrigerate until needed.
• serve in any type of dessert dish.

Steps:

• Heat oven to 325ยบF.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
• Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
• Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
• Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
• Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
• Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.

Steps:

• Heat oven to 350ºF.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
• Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
• Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.

Steps:

• Combine sugar, salt and butter.
• Stir in flour, then lemon peel and lemon juice.
• Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
• Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
• Bake at 350 degrees F. for 40 minutes until top is light brown.

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.

Steps:

• Combine the cake mix, gelatin, vegetable oil, and milk. Add eggs one at a time, beating well after each addition.
• Pour into a greased and floured bundt pan. Bake at 325* for 1 hour.
• Combine the confectioners sugar and lemon juice. As soon as the cake is taken from the oven, pour the mixture over the cake.