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Pink Lemonade Pound Cake

Pink Lemonade Pound Cake
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 12
Enjoy pink lemonade in cake form!
By TBSP Kitchens
Updated September 20, 2016

Ingredients

  • 1 box (18.25 ounce) 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 coloring (optional)
  • 1 cup frozen pink lemonade concentrate, thawed
  • 1/2 cup white sugar

Steps

  • 1
    Preheat oven to 350° F. Grease and flour a 10 inch tube pan or Bundt pan.
  • 2
    Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, and milk. Mix until smooth. Poor batter into prepared pan.
  • 3
    Bake at 350° F for 50 minutes to 1 hour.
  • 4
    Remove from oven and poke all over with a fork. Immediately pour lemonade glaze over top of cake.
  • 5
    For the lemonade glaze: combine the remaining thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Nutrition Information

No nutrition information available for this recipe
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