extra-moist lemonade cake

Name: Extra-Moist Lemonade Cake
Cook time: 1 h
Cuisine: American
Ingredients: 1 box(es) lemon cake mix; 1- 3 3/4 ounce(s) lemon instant pudding; 4 - eggs; 1 cup(s) water; 1/4 cup(s) oil; 1-6 ounce(s) frozen country time lemonade, thawed; 2 cup(s) unsifted powdered sugar

(2 RATINGS)

67 Pinches

Cindy Crane

Hallsville, MO

Updated on Sep 3, 2013

I always get rave reviews when I serve this cake.

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prep time

cook time 1 Hr

method Bake

yield

Ingredients

1 box lemon cake mix
1- 3 3/4 ounces lemon instant pudding
4 - eggs
1 cup water
1/4 cup oil
1-6 ounce frozen country time lemonade, thawed
2 cups unsifted powdered sugar

How To Make extra-moist lemonade cake

Step 1

Combine cake mix, pudding mix, eggs, water and oil in a large mixing bowl. Beat at med. speed for 4 minutes.

Step 2

Pour into greased and floured 10 inch fluted tube pan (bundt). Bake at 350 for 50-55 minutes. Do not underbake. Cool in pan 5 minutes.
Step 3

Thoroughly prick warm cake completely to the bottom of the cake. Combine frozen drink and 2 cups powdered sugar; blend well. Gradually spoon this glaze mixture over cake until completely absorbed. Cool 15 minutes; remove from pan. Sprinkle with powdered sugar.
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