Pink Lemonade Cake

Yield: 16 servings

Ingredients

1 (18.25 ounce) box yellow or lemon cake mix*
1 cup dairy sour cream
1 (6 ounce) can pink lemonade concentrate, thawed
3 tablespoons cream cheese, softened
3 large eggs
1/2 cup powdered pink lemonade mix
1/2 cup water
2 cups confectioners' sugar, sifted
2 tablespoons melted butter

Instructions

Heat oven to 325 degrees F. Grease and flour** a 9 x 13-inch pan.
In a large bowl, combine cake mix, sour cream, lemonade concentrate, cream cheese and eggs. Mix at low speed of electric mixer until moist. Continue to beat at low speed for 2 minutes.
Spoon batter into prepared pan.
Bake for 30 to 40 minutes.
Cool for 5 minutes; remove from pan.
To prepare glaze, combine powdered lemonade mix, water and confectioners' sugar in a bowl.
Slowly add melted butter; blend well.
Prick warm cake with fork; pour glaze over it.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!

Nutrition

Per serving: 292 calories, 3.2 grams protein, 51.8 grams carbohydrates, 8.4 grams fat, 51.6 milligrams cholesterol, 0.4 grams fiber, 253 milligrams sodium