Does anyone know a good lemon cake from a mix?

one box BC lemon cake mix
one box (4 serving size) lemon instant pudding mix (not sugar free)
double the amount of oil called for in cake mix directions
water and eggs as called for on box
zest of one lemon and one lime

Beat the eggs, beat in the oil and beat until creamy (emulsified)
Add in pudding mix, zests, cake mix and water.
Mix until completely blended (about 3 min on med)
Bake at 350 about 30 - 35 min (I usually start checking at 25 min just in case)

mind if i ask why you cant /shouldn't use sugar free pudding?

Im curious because I have a recipe I am making this week that calls for white choc pudding & i could only find sugar free.

I wasnt sure if it was OK.

TIA

Jess

The extender recipe I use:
Add the following to 1 box of cake mix, in addition to following box directions.

1 cup flour
1 cup sugar
1 egg
1 tsp. vanilla
dash of salt (optional)
1 cup sour cream

This will give you perfect 2" cake layers or a 9x13 at a perfect height.

Other tips:
I substitute milk for water, and sometimes just put 1/2 cup of oil (usually the box says 1/3 cup).

This extender recipe is good whether you use Betty Crocker (which already has pudding in it) or Duncan Hines.

I love this recipe.

http://www.cakecentral.com/cake_recipe-2022-Easy-Lemon-Pound-Cake.html

I'd use 1 cup of lemon yogurt instead of sour cream in the cake extender recipe above.

I tend to use the WASC recipe for all my cakes. I sub 1/4 cup lemonade mix for 1/4 cup of the flour.

I substitute fresh lemon juice for half the water and add 1 tsp lemon extract in addition to the Vanilla. Works like a charm!