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Pink Lemonade Cheesecake



  • 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


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


  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.

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