Recipe's taken from The Cake Doctor,© 2003 by Anne Byrn. Rodale Press, pp. 85-86.

Ingredients (oh, how I wished I could have food what had Ingredients in it when I were a lad . . . )

Vegetable oil spray and flour to prepare the pan (I use 'Baker's Joy' cooking spray)
1 18.25 ounce package yellow cake mix
1 3 ounce package lemon gelatin
3/4 Cup mango nectar (I used Looza brand, well-shaken)
3/4 Cup vegetable oil
Zest of 1 lemon
4 eggs

What To Do:

1. Preheat the oven to 325F (162C). Spray a Bundt pan with the oil, add the flour, and coat the inside surfaces of the pan. Knock out the excess flour.
2. Mix all the ingredients together, scraping down the sides of the mixing bowl as needed. Batter should be thick and smooth. Pour into the prepared pan and put the pan in the oven.
3. Bake 40-42 minutes, or until it springs back when you lightly press a finger against it (or the skewer comes out clean). Cool completely on a wire rack before inverting it out onto a plate.

Verdict: YEE-HAW. Dense, moist crumb; great chew. There's a glaze recipe for it but I didn't bother with it. Grade: A+