This cake is perfect for tiny bakers because it starts with a cake mix. You really can’t get any easier than that. It is sweet and tart and yummy!
Pink Lemonade Bundt Cake
Rate this recipe 12 ratings
This cake is perfect for tiny bakers because it starts with a cake mix. You really can’t get any easier than that. It is sweet and tart and yummy!
- 1 (18.25 ounce) package lemon cake mix
- 1 (3 ounce) package instant lemon pudding mix
- 4 eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/2 cup pink lemonade concentrate
- 4 drops pink or red food color, optional
Glaze:
- 1 cup frozen pink lemonade concentrate, thawed
- 1/2 cup white sugar
- Preheat oven to 350. Grease and flour one 10-inch tube pan or
- bundt pan.
- Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
- cup lemon concentrate and the milk. Mix until smooth. Pour the batter
- into the prepared pan.
- Bake at 350 for 50 minutes to 1 hour.
- Remove from oven and prick cake all over with a fork. Immediately
- pour lemonade glaze over top of cake.
- Let cake stand in pan until almost cool.
LEMONADE GLAZE:
- Combine the remaining thawed frozen lemonade and the white sugar. Mix
- thoroughly and pour over still warm cake.
4.33
Recipe and Photo: Cooking with Cristine
