1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
1 cup boiling water
1 teaspoon vanilla extract
1 1/2 cups sweetened lemonade (optional)
1 cup chopped pecans
1 cup large marshmallows
In a large bowl, mix together cake mix, pudding mix and boiling water. Pour mixture into one 9 inch round pan or greased 9 inch round pans. Chill in refrigerator 1 hour.
Pour lemonade in 1 cup microwavable plastic water cup or glass container. Heat 1 cup lemonade in microwave oven for 1 minute, stirring occasionally. Cool. Pour over cake.
When cooled, crack pecans into hot water or lemonade containers. Chill before slicing. Refrigerate remaining lemonade.
Place marshmallow or pecan filling on top of cake. Sprinkle with remaining lemonade lemonade or lemon citron. Slice and serve.