Nanas Lemon Supreme Cake Recipes

NANA'S LEMON SUPREME CAKE

Nana's Lemon Supreme Cake image

This recipe was given to me by my grandmother(Nana). She won several blue ribbons at the county fairs with it.

Provided by Marty Hugo

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 ounce) box Duncan Hines lemon supreme cake mix
3/4 cup Crisco cooking oil
4 eggs
1 cup apricot nectar
1/2 cup sugar
2 lemons, juice of
1/2 cup sugar

Steps:

Cream Sugar and Oil together and add eggs one at a time.
Add cake mix and nectar alternately.
Mix well.
Bake in tube pan for 1 hour @ 325 degrees.
Let cool in pan 20 minutes.
Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved.
Remove cake from pan and spread glaze on top and sides.

HAWAIIAN SUPREME CAKE

Hawaiian Supreme Cake image

This recipe goes way back to the 60's or 70's and has always been one of my favorites. I am posting on Zaar so I can dispose of all of those hand written recipes which are scattered everywhere. I believe I got the recipe from one of my husband's aunts. I use Duncan Hines Lemon Supreme Cake Mix. The recipe calls for draining the crushed pineapple, but I always ignore this instruction. The filling will thicken properly with the juice. The recipe actually calls for pouring the juice on the cake before spreading the filling. I am sure either way is very good.

Provided by MrsJ492

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box lemon cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
3/4 cup salad oil
1 (10 ounce) bottle 7-up
1 (20 ounce) can crushed pineapple, drained
3 eggs, slightly beaten
5/8 cup butter
3 tablespoons flour
1 (7 ounce) can angel flake coconut
1 1/2 cups granulated sugar

Steps:

To prepare the cake, sift cake mix and pudding together.
Add eggs one at a time.
Add salad oil, then the 7-Up.
Mix all ingredients together and pour into three 9-inch cake pans.
Bake at 325 degrees for 30-35 minutes.
Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
Cook on medium heat stirring until thickened.
Remove from heat and stir in the coconut.
Allow filling to cool until slightly warm.
Spread between cake layers.
(Pineapple juice may be poured on cake before spreading filling.

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