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Cream butter, then ... crust. Cream cream cheese, then add powdered sugar. Then fold in whipped topping. Spread over cake. Top with chopped pecans. Yum Yum!

Bake cake in a rectangular ... cup milk, dry lemon pudding mix and ... cake and garnish with cherries and candy mint leaves or any favorite fruit garnish.

Mix first seven ... Pour into 9"x13" pan and bake at 350 degrees for approximately 45 minutes. Spray pan with Pam. Mix and pour over cake while it is warm.

Mix together dry ingredients. Add eggs, vanilla and pineapple. Fold in 3/4 cup nuts. Pour into greased 9x13 inch. Bake at 350 degrees for 35 to 40 ...

Preheat oven to ... boxes of instant lemon pudding according to ... half of the Cool Whip (8 ounces) over the pudding and sprinkle with remaining coconut.

Mix and press first 3 ingredients together and press in a 9 x 13 inch greased pan. Mix remaining ingredients and spread over first layer. Bake for 30 ...

Beat cheese until ... 1/2 cup sugar, lemon juice, vanilla and ... vanilla to taste. Spoon over pie and bake 10 minutes longer. Cool, chill several hours.

Beat eggs and ... minutes or until cake tests done. Put ... coconut, pecans, vanilla and lemon extract. Spread on hot cake. May be frozen and easily reheated.

Do not follow instructions on cake mix box. Instead, ... fork. Ice cake with lemon icing while still warm. YUM YUM! Mix together until spreading consistency.

9 x 13 ... apart angel food cake in chunk pieces ... Whip. Pour over cake. Drop pie filling over top and spread. Garnish with pecans or cherries. Yum! Yum!

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