LEMON POUND CAKE

1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water

Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10") tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.

TOPPING: Combine two cups sifted confectioners' sugar with the juice of one orange.

PECAN BARS

 1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans

FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs

Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

ORANGE DESSERT

1 box Betty Crocker lemon custard
angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges

Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers. Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.

UGLY DUCKLING PUDDING CAKE

 1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE.

Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.

COCONUT PUDDING CAKE

1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)

FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.

PUDDING POKE CAKE

 1 pkg. (2 layer size) yellow or
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk

Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.

JELLO PISTACHIO PUDDING CAKE

1 pkg. (4 serving) size Jello instant
pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional

Combine all ingredients blend, beat 2 minutes. Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes.

PINA COLADA PUDDING CAKE

 1/3 c. rum
1 (4 serving size) pkg. coconut cream
instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.

PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
pudding
1/3 c. dark rum

Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.

CHOCOLATE CHIP PUDDING CAKE

1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream

Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.

BANANA CREAM PUDDING CAKE

1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding

FROSTING
1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip

In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.

ZUCCHINI PUDDING CAKE

1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
4 eggs
1/4 c. oil
3 c. grated zucchini
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts

Combine all ingredients in mixer bowl. Blend then beat at medium speed for 4 minutes. Pour into 2 greased and floured loaf pans or 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until it tests done. Do not underbake. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.

PUMPKIN PUDDING CAKE

1 box yellow cake mix
1 stick butter, softened
6 eggs
2 c. sugar
2 c. milk
3 1/2 c. pumpkin
1/2 tsp. salt
2 tbsp. pumpkin pie spice

In a mixing bowl beat the eggs, sugar, milk, pumpkin, salt and spice. Pour into an ungreased 9 x 13 x 2 inch pan. Cut together the cake mix and butter until coarse. Sprinkle over the pumpkin mix and bake at 350 degrees for 45 minutes to 1 hour. Cut in squares to serve.