Grams Lemon Bundt



First I must start by telling you that this is not my recipe but was given to me by my sister from another mister. This is her Gram’s Recipe so I am not sure where it originated from, but I was and am honored that it was passed down to me.

Preheat oven to 350 degrees, Grease and flour one bundt pan.

1 small (3 ounce) package Lemon Jello

1 cup boiling water

1 pkg yellow cake mix not butter cake mix

3/4 cup veggie oil

1 tsp lemon extract

4 eggs room temperature

Mix package of yellow jello with boiling water and then let cool to room temperature.

In bowl of mixer with whisk attachment add, cooled jello, cake mix, lemon extract and veggie oil, Whisk until combined well.  Add eggs one at a time whisking until just combined.  Pour batter into bundt pan.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted removes clean. Let cool on cooling rack in bundt pan for 15-20 minutes remove from bundt pan and glaze.


1 cup powdered sugar

juice from 1 large lemon

In a small bowl whisk together powdered sugar and lemon juice until smooth. Pour glaze over warm bundt cake and then cool completely.

After the bundt cake was cooled completely I dusted it with just a little powdered sugar!! I am not sure Gram’s would approve of the powdered sugar but it sure was nice to have a little piece of her in my kitchen. I will never forget her and had to enjoy my piece of bundt cake with a little snifter of Christian Brothers brandy!! XOXO

Strawberry Pie with a Sugar Cookie Crust


Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside


Sugar Cookie Crust

1/2 cup butter, softened

1/3 cup sugar

2 Tbsp heavy cream

1 tsp vanilla

1/4 tsp almond extract

1-1/4 cup flour

1/4 tsp salt

In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together.  Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.

Fresh Strawberry Filling

2 cups water

2 cups sugar

1/4 cup plus 2 Tbsp cornstarch

1 (6oz) package strawberry jello

48 ounces fresh strawberries, cleaned and sliced

In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. 🙂

Red White And Blue Berry Poke Cake



Preheat oven to 350 degrees. Grease and flour Three 9-inch round cake pans and set aside.


For The Cake:

4 cups cake flour

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp vanilla

8 lrg egg whites, room temperature

1 small box strawberry jello

1 small box blue berry blue jello

2 cups boiling water

Sift the cake flour, baking powder and salt together into a small bowl and set aside.

In bowl of mixer place butter and beat on medium until fluffy and light in color about 4 minutes.

Slowly add the sugar to the butter and continue to beat until combined and very light in color.

Combine milk and vanilla, stir together.

Add flour mixture into mixing bowl with butter mixture in thirds, alternating with two equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of the egg whites into your cake batter. Then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted center removes clean.

Place cakes in pans on cooling racks for 10 minutes. After 10 minutes turn out of pans and let cool completely.

Once cakes are cooled completely place 2 of the cakes in their own pie plate set the third layer aside for later when stacking. Poke each layer of cake with a large serving fork about 1/2 inch apart. Bring 2 cups of water to a bowl. Mix each packet of jello with one cup of boiling water, Stir till completely dissolved and let stand about 10 minutes, pour red jello over one layer of cake and blue jello over other layer of cake slowly. Place in fridge at least 3 hours to set. Once jello is set you may need to set bottom of pie plate in warm water to help release the layer of cake.

Frosting and Filling:

2 eight ounce blocks of cream cheese, room temperature

1 cup powdered sugar

1 Tbsp vanilla

4 cups heavy whipping cream

1 cup fresh blueberries

1 cup fresh thinly sliced strawberries

Before you begin place your mixer bowl and whisk attachment in the freezer for about 30 minutes.

Place cream cheese, powdered sugar and vanilla in your mixer bowl. Whisk until combined and cream cheese is fluffy. With mixer on low speed slowly pour in heavy whopping cream. Turn up mixer to medium high and beat till becomes stiff and desired consistency.


Place strawberry poke and soaked cake on cake board and add frosting mixture on top then blueberries. Place plain cake layer that was set aside on top. The add frosting and strawberries on top. Place last layer of blue berry poked and soaked cake on top. Frost and decorate cake as you like. Store Cake in fridge till ready to serve, ENJOY! 🙂

This post is part of a Monthly group post of Red White and Blue Creations from our kitchens! To see the rest please visit….



Orange Creamsicle Cake



Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside


2-1/2 cups flour

2 cups sugar

1 cup vanilla creamer or milk

3/4 cup veggie oil

4 eggs, room temperature

2-1/4 tsp baking powder

1 tsp vanilla

1 small box orange jello

3/4 cup boiling water

1/2 cup cold water

In the bowl of mixer beat sugar and eggs till thickens slightly. Add flour, creamer (milk), oil, baking powder and vanilla. Beat until batter is smooth and creamy about 1 minute. Pour batter into prepared pans and bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on racks 10 minutes then turn out of pans on to racks and let cool completely .

Place 1 cake aside until ready to stack. Level the other 2 cakes once completely cooled, place them on a parchment paper lined cookie sheet. Place jello mix into a heat safe bowl. Bring water to a boil and add to jello. Stir until dissolved and then add cold water. Let jello cool about 15 minutes and pour over tops of the two cakes on the cookie sheet. Place in the fridge for about 4 hours to set.


1 small package Vanilla instant pudding mix

1 small package orange Jello

1 cup cold milk

1 tub cool whip

2 tsp vanilla

Place pudding mix and orange jello powder in a bowl add milk and vanilla and whisk by hand till thickened. Gently fold in cool whip let set in fridge for at least an hour or 2.


1-8 ounce block of cream cheese, softened to room temperature

2 tsp vanilla

1/2 cup powdered sugar

2 cups Heavy whipping cream

In mixer bowl using whisk attachment add cream cheese, vanilla and powdered sugar. Whisk until creamy. Slowly add qhipping cream and beat until stiff peaks form.


1 small package vanilla instant pudding

1 small package orange jello

1/2 milk

1/2 cup heavy cream

Place all in bowl of mixer and blend with whisk attachment until thickens to frosting consistency.


Place one orange jello ribboned layer of cake on board. Top with orange cream filling. Place the vanilla cake that you placed aside on top and then top with remaining orange cream filling. Place last orange jello ribboned cake on top. Frost with Vanilla Whipped Cream Frosting. Decorate with orange frosting.