DUNCAN HINES CAKE MIX FLAVORS RECIPES

Steps:

• I have successfully revised the original recipe over the years by adding the frosting as the middle filling of this six-layer cake and increasing the amount of frosting considerably. The original recipe suggest using the 1, 2, 3 day approach (day 1: prepare filling; refrigerate/day 2: prepare cake/day 3: assemble cake). While this isn’t entirely necessary, it is important to prepare at least the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify.
• Mix sugar, sour cream and coconut together; refrigerate overnight. Next day, bake cake according to package directions in two 8 inch round cake pans. After cake is completely cooled, split layers, making six layers. Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below). Divide remaining mixture/filling generously between all the layers EXCEPT the middle layer when joining the two cakes together. Here is where you will use the frosting and then proceed to use the filling to complete the layering of the cake. Sorry I don’t have pictures to explain this better.
• FROSTING for middle layer, top and sides of cake: combine the 1 ½ cup sour cream, sugar and coconut mixture/filling with the Cool Whip. You will use almost the entire 16 ounce container but start by reserving the 1 cup (for another use) as you don’t want the frosting to be too soft or fluid. The consistency of the frosting should be a little stiff. You can adjust as needed by adding more or less Cool Whip. The original recipe only called for an 8 oz container (don’t think they make the 8 oz size anymore) but I think the added frosting adds to the beauty of the cake.
• This cake MUST be kept in the refrigerator in an air-tight container (e.g. Tupperware). It is BEST if stored in the fridge for THREE days before serving so the cake can soak up the filling and the frosting. It is an extremely moist cake. For the holidays, you can even sprinkle coconut on top. Caution: you will want to serve in smaller portions (16 slices) as it is very rich and you don’t want to waste a morsel!

Steps:

• In a large mixing bowl, add eggs, oil, 7 up and mix until smooth.
• Add cake mix, lemon pudding mix and mix until just combined. 
• Pour batter in a greased and floured bundt pan (10 inch pan). 
• Bake at 325 degrees for 45-55 minutes or until an inserted toothpick in the center comes out clean. 
• Let it cool down completely.
• While it's cooling, prepare glaze by mixing together powdered sugar, lemon juice and milk until smooth. 
• Place cake on a dish or stand and drizzle glaze on top of cake. Enjoy!