Pink Lemonade Cake

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  • 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


  1. Heat oven to 325 degrees F. Grease and flour a 9 x 13-inch pan.
  2. 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.
  3. Spoon batter into prepared pan.
  4. Bake for 30 to 40 minutes.
  5. Cool for 5 minutes; remove from pan.
  6. To prepare glaze, combine powdered lemonade mix, water and confectioners' sugar in a bowl.
  7. Slowly add melted butter; blend well.
  8. Prick warm cake with fork; pour glaze over it.

Yield: 16 servings

Each 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

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