1 pkg. Duncan Hines Lemon Supreme Deluxe Cake Mix
1 pkg. Jello lemon instant pudding mix (4 serving size)
1/2 c. Crisco oil
1 c. water
3 or 3 eggs (allow eggs to warm to room temperature)
Optional topping: 1/3-1/2 c. finely chopped pecans or English walnuts

Preheat oven to 350 degrees and grease and flour well 10-inch Bundt pan; set aside. Combine all dry ingredients but nuts; mix well. Combine oil, water and eggs (slightly beaten) and mix. Add liquid mixture to dry mix in large mixing bowl; beat at medium speed for 2-4 minutes; do not overbeat. Pour mixture in greased and floured pan for about 40-50 minutes. No peeking for 40 minutes. Bake until center springs back when lightly touched and cake sides pull away from pan. Cool cake in pan right side up for about 10 minutes. Do not turn upside down until time is up. Then remove cake from pan.

While cake is still warm, prick freely with fork and drizzle with warm glaze and immediately top cake with chopped nuts.

GLAZE:

Blend 1 cup sifted powdered sugar with 3 tablespoons fresh lemon juice. Use fresh squeezed - never bottled. Glaze can be heated on stove top while cake is cooling. Watch pan - it boils easily.