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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 lemon cake mix (plain or with pudding)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
Glaze:
1 6-oz container frozen pink lemonade concentrate, thawed
3/4 cup confectioners sugar
Frosting:
2 cups sweetened whipped cream
Preheat the oven to 350. Place a rack in the center of the oven. Mist a 13-by 9-inch metal baking pan. Dust with flour and shake out the excess flour. Set the pan aside.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are incorporated, 30 seconds. Scrape the sides of the bowl and increase the speed to medium. Blend for 2 minutes or until the batter lightens. Turn the batter into the pan, smooth the top, and place the pan in the oven. Bake the cake until the center springs back when lightly pressed with your finger, about 30 to 35 minutes. Remove the cake from the oven and let rest 15 minutes.
For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into the top of the warm cake every 1/2-inch, wiping the fork occasionally to remove crumbs. Drizzle the lemonade glaze over the top of the cake.
Cover the pan with plastic wrap and place it in the refrigerator to chill, for 2 hours. Remove the pan from the refrigerator, spread the whipped cream over the top, slice and serve.
Note: It is sometimes hard to find a 6-oz can of pink lemonade concentrate. You can buy a 12-oz can, thaw and just use 3/4 cup.
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PINK LEMONADE PARTY CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 lemon cake mix (plain or with pudding)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
Glaze:
1 6-oz container frozen pink lemonade concentrate, thawed
3/4 cup confectioners sugar
Frosting:
2 cups sweetened whipped cream
Preheat the oven to 350. Place a rack in the center of the oven. Mist a 13-by 9-inch metal baking pan. Dust with flour and shake out the excess flour. Set the pan aside.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are incorporated, 30 seconds. Scrape the sides of the bowl and increase the speed to medium. Blend for 2 minutes or until the batter lightens. Turn the batter into the pan, smooth the top, and place the pan in the oven. Bake the cake until the center springs back when lightly pressed with your finger, about 30 to 35 minutes. Remove the cake from the oven and let rest 15 minutes.
For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into the top of the warm cake every 1/2-inch, wiping the fork occasionally to remove crumbs. Drizzle the lemonade glaze over the top of the cake.
Cover the pan with plastic wrap and place it in the refrigerator to chill, for 2 hours. Remove the pan from the refrigerator, spread the whipped cream over the top, slice and serve.
Note: It is sometimes hard to find a 6-oz can of pink lemonade concentrate. You can buy a 12-oz can, thaw and just use 3/4 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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