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Old Fashioned Lemon Cake
This cake is so old school it takes me back to the ’70s growing up in South Carolina. Though it goes way back, don’t let it fool you. It’s quick and easy to make – in keeping with today’s fast-paced world. It even starts with a cake mix!!
This delicious, lemony goodness is so moist and flavorful your whole family is going to love it. It keeps very well on the counter and is also great for tailgating or picnics as it’s easy to simply eat with your hands. You can make it into a beautiful bundt cake or two loaf cakes, making it great for gifting.
This recipe is my son David’s favorite and I especially enjoy making it for him! Make this for a potluck, covered dish, or any other type of gathering, and watch every yummy crumb disappear!
Old Fashioned Lemon Cake
Ingredients
- 1 pkg Duncan Hines brand Lemon Supreme Cake mix PKG = package
- 1 pkg Jello brand Instant Lemon Pudding mix PKG = package (3.4 ounces)
- 1 cup Apricot nectar (found in grocery store shelves; sometimes in fruit juice section, baking section or Mexican food section)
- 1/2 cup Canola, vegetable or avocado oil
- 4 lg Eggs
- 1 teaspoon Pure lemon extract
Lemon Glaze
- 1 cup Sifted confectioners' sugar (sift sugar after measuring it)
- 2 tbsp Lemon juice (more if you like a thinner consistency – which is what I do)
Instructions
- Preheat oven to 350 degrees. Grease the Bundt pan or 2 loaf pans with baking spray. I prefer Baker’s Joy but Pam makes a good one too. Make sure it’s baking spray and not regular non-stick spray.
- In a large bowl, combine the cake mix and dry pudding mix, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 10-in. fluted tube pan or 2 loaf pans.
- Bake Bundt cake for 45-55 minutes or Loaf pans for 25 -30 minutes or until a toothpick inserted in the center comes out clean. Cool pan(s) for 10 minutes on a wire rack before removing from pan to wire rack to cool for 10 minutes more.
- In a small bowl, combine glaze ingredients and whisk until smooth.
- If you are using the thinner glaze as I do (about 3 tablespoons of lemon juice to 1 cup powdered sugar), while cake is still warm poke holes along the entire surface of the cake using a skewer or toothpick. Slowly drizzle glaze over the cake using the back of a spoon to glide across surface and help the glaze soak in. If you want the glaze to be more of an icing, let the cake cool completely and use the glaze recipe version of 2 tablespoons of lemon juice to one cup of powdered sugar. Drizzle icing over the cooled cake and allow it to ‘set’ for about an hour or so before serving.
Hawaiian Wedding Cake
My Mom used to make this Lucious dessert for Easter, family reunions, potlucks, or just about any spring or summer gathering. It’s so easy to put together and relatively budget-friendly, as well. I have never met a soul that didn’t just love it. Even the littles will devour it!! BONUS – it’s great to make a day ahead!
Hawaiian Wedding Cake
Ingredients
Cake Mix
- 1 box Yellow Cake Mix I prefer Duncan Hines
- 3 Room termperature Eggs
- 1 cup Whole Milk Milk will sub for water listed on cake mix
- 1/2 cup Vegetable Oil
Toppings
- 20 oz Can Crushed Pineapple - partially drained
- 8 oz Cream Cheese - room temperature
- 3 oz Instant Vanilla Pudding Mix
- 2 cups Whole Milk
- 12 oz Whipped topping such as Cool Whip my store only had 8oz or 20oz so I’m using what I need out of the 20oz. container
- 1 cup Sweetened Flaked Coconut
Instructions
- Preheat oven to 350 degrees
- Spray a 9 x 13 pan with Baker’s Joy or Pam for Baking and set aside.
- Mix cake according to package directions (subbing milk for the water) and pour batter into pan.
- Bake approximately 23-28 minutes or until toothpick inserted in center of cake comes out clean.
- Cool completely. (Usually takes from 1 – 2 hours depending on how cool your kitchen is.)
- While cake is baking, using electric mixer, blend cream cheese, pudding and milk together until smooth and creamy and thickened. Cover with plastic wrap & refrigerate.
- When cake is cool, drain some of the liquid from the pineapple but not all, to eliminate cake getting too soggy.
- Spread pineapple evenly over the entire surface of the cake.
- Add the pudding mixture, again spreading evenly to all corners.
- Top with thawed whipped topping and sprinkle the coconut flakes over the whipped topping.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Kevin is Cooking – Ground Beef Enchiladas with Red Sauce
These enchiladas are made using flour tortillas – you can use 6” or 8”. They are absolutely delicious.
This is the best red sauce recipe I have ever made. My husband still prefers the darker mole style sauce from my Southwest Soul Cheese Enchiladas recipe and it totally works as well with the ground beef flour tortilla enchiladas in this recipe!
NOTE: I did not include the beans in the ground beef mixture – that’s just not how we like them here in Texas but feel free to keep them in if you prefer. We prefer our beans refried and served as a side!
Kevin’s Red Enchilada Sauce | Kevins Ground Beef Enchiladas |
Restaurant Style Mexican Rice
My husband loves Mexican Rice. It took me trying about 27 different recipes to come up with this version, which we absolutely love. Simple ingredients, easy to prepare, budget-friendly and turns out perfect every single time.
Shell’s Signature Grapefruit Rita
Michelle is always our margarita maker when we’re doing barbecue or Tex-Mex! This one is a winner and also qualifies as a ‘skinny rita’ – BONUS! If you haven’t tasted Tajin spice – it’s a very tart lime/chili spice and so delicious as a rim on this margarita. Highly recommend this drink when cooking up your fave Tex-Mex dishes!
Shell’s Stuffed Jalapeños
These stuffed jalapenos are such a hit at any party. But they are also delish served alongside a delicious grilled steak. Two tips – Best to double the recipe because they go FAST and use gloves when handling the jalapenos!!
Poblano Rajas Sauce
This is my favorite sauce to use for Huevos Rancheros. Add a pan-fried corn tortilla to the warmed plate, spoon some of the warm tomato sauce over the tortilla, and top with a couple of pan-fried farm fresh eggs. Serve with refried beans, a side of bacon or sausage, and griddled flour tortilla. Weekend made!! You can also warm the sauce in a large skillet and poach eggs directly in the sauce.
Shell’s 7 Layer Tex-Mex Dip
Michelle is my daughter-in-love, referred to here as Shell. At most family gatherings we always count on her to bring this fabulous dip and there are rarely any leftovers! Many of the ingredients below are store-bought which makes it very convenient to throw together, but feel free to use your own homemade ingredients such as fresh salsa, homemade guac, freshly grated cheese, etc. This will keep well in the fridge for 2-3 days.