Pink Lemonade Cheesecake

Ingredients

Cake

• 1 (18.25 ounce) box white cake mix*
• 1 cup sour cream
• 1 (6 ounce) can pink lemonade frozen concentrate, thawed
• 3 ounces softened cream cheese
• 3 eggs

Topping

• 1/4 cup granulated sugar
• 1 cup sour cream

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a 12-cup fluted tube pan or Bundt pan.
2. In a large bowl, combine the cake ingredients, blending until moistened, then beat mixture at high speed for 4 minutes.
3. Pour batter into prepared pan and bake 50 to 60 minutes. Use a wooden pick to check for doneness.
4. Cool upright in pan.
5. Blend topping ingredients.
6. Remove the cake from the pan and ice with topping.
7. Refrigerate until serving time.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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