10 Minutes Prep
30 Minutes Cook
My Mother Made this cake for me when I was growing up, and I still think it’s one of the best things ever! Make it along with my mom, or grab the full recipe below the video!
Water, vegetable oil and eggs called for on cake mix box – or use the vegan variation!
1 tsp lemon extract, optional
12 gluten free, flat-bottom ice cream cones
2-4 c of your favorite icing
Heat oven to 350°F (325°F for dark or nonstick pans). Place ice cream cones in each of 12 regular-size muffin cups.
Make cake batter as directed on box, adding 1 tsp lemon extract if desired. Divide batter evenly among muffin cups (two-thirds full).
Bake 16 to 25 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes.
Generously frost cake with frosting, and decorate as desired.