Recipes Made with Cake Mixes
Lemonade Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 4 eggs
- 3/4 cup vegetable oil
- 1 small box lemon gelatin
- 3/4 cup hot water
- 1 can frozen lemonade, defrosted
- 3/4 cup granulated sugar
- Juice and grated rind of 1 lemon
Instructions
- Heat oven to 325 degrees F. Grease and flour** a Bundt or tube pan.
- In mixing bowl, empty contents of cake mix; add oil and 4 eggs, one at a time, beating, after each addition.
- Dissolve gelatin in hot water and add to mixture. Beat according to directions on package.
- Pour into prepared pan. Bake for 1 hour.
- While hot and in pan, dissolve sugar in lemonade, add lemon juice and rind, mix well and pour over cake.
- When cool, turn out and reverse cake so that it is top up on the plate.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!