Texas Lemonade Cake

Recipe Rating:	2 Ratings5
Categories:	Cakes, Other Desserts
Keywords:	lemon, lemonade
Serves:	18-20
Prep Time:	30 Min
Cook Time:	40 Min

Ingredients

1 box	lemon gelatin (3 oz)
3/4 c	boiling water
1 pkg	lemon cake mix (duncan hines)
1 box	instant lemon pudding mix (3 oz)
1 tsp	pure vanilla extract
1 tsp	rum extract
3/4 c	applesauce
4 large	eggs
1 bottle	yellow food color optional
1 can(s)	can frozen lemonade (12 oz)
1 c	sugar
1/2 tsp	rum extract
1 pkg	lemon frosting (duncan hines)
1 bottle	yellow sugar sprinkles (2.25 oz)
1	bag - lemon drops optional

Pinched by Keelie, and 406 more.

Denean Sullivan

Lightly Salted

Dallas, TX (pop. 1.2M)

SnowPrincess

Member Since Apr 2011

Denean's Notes:

Lemonist Lemon Cake EVER!!!

I have taken this cake to BBQ's, Family Events, Church Dinners on the Ground and even Funerals ... everyone loves it! People who do not like LEMON like this cake!

If you are going to make a layer cake, you might need more than one container of frosting. I have also used COOL WHIP as a topper instead of frosting.

ALSO *** I have made strawberry & raspberry versions of this cake using Bacardi Daiquiri Mix instead of Lemonade.

@@@ Adults Only @@@ have used tequila liberally for an adults only group and it was yummy too!

Directions

Preheat oven to 350 degrees F (175 degrees C). Choose your baking pan(s); grease and flour. I use a 13x9 baking pan.

Dissolve lemon gelatin the boiling water. Set aside.

Combine cake mix, pudding, applesauce, extracts and eggs. Mix well and slowly add gelatin mixture then beat with a mixer on medium speed for 5 minutes. Pour batter into the prepared pan(s). Bake per package instructions until toothpick inserted comes out clean.

While cake is baking prepare the Lemonade Glaze. To do that combine the thawed frozen lemonade, rum extract and sugar together and mix thoroughly ~ the sugar will NOT dissolve until poured over the cake.

When the cake is done, remove from oven - DO NOT REMOVE FROM PAN! GENTLY and neatly puncture cake with the tines of a fork (I tend to take this cake to lots of parties & gatherings and use a foil pan to take it so I do not have to worry about bringing it home). Next, pour the lemonade glaze over cake and let it all soak in - Let cake cool completely ~ I refrigerate.

Once cake is COMPLETELY COOL ... Open the container of lemon frosting and open the container of yellow sprinkles - COMBINE (it is not difficult - just mix them together). Then gently spread over the top of the cake - with the glaze on top you have to be very careful not to tear up your cake. Open bag of lemon drops and place on top of cake {you can put them on whole or crushed ~ just whatever your mood}.

HINT: if the cake or frosting is not YELLOW enough for you - add yellow food color! Do not be scared!