Yes, indeed, this cake would be magical. All who ate it thought they were in some sort of fairytale. If Cinderella and her prince had any kind of suitable reception after their wedding this pink lemonade cake would be present on the dessert table.
Check out what my pal over at Me Lady Cooks had to say about this amazing recipe:
When I saw the recipe for pink lemonade cake I was excited. I love lemonade, pink is my favorite color, I like pink lemonade, my grandkids love pink lemonade… the list goes on. A big plus was I was eager to use my bundt pan again. It has been awhile! This cake had to happen, and taking it to the lake for an anniversary weekend seemed magical.
1 package Duncan Hines lemon cake mix
1 3 oz box Jello instant lemon pudding mix
1/3 cup Wesson canola oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate; thawed
4 drops pink or red food color (or more to suit your taste)
1 cup frozen pink lemonade concentrate; thawed
1/2 cup Domino sugar
1/4 cup (1/2 stick) butter
2 cups powdered sugar; sifted
2 tablespoons heavy cream
1/4 teaspoon lemon extract or vanilla
Preheat oven to 350. Spray or grease and flour a 10-inch tube pan or bundt pan.
In a large mixing bowl add cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and milk. Mix until smooth. Pour into the prepared pan.
Bake at 350 for 45-50 minutes.
Prepare lemonade glaze.
Remove from oven and prick cake all over with a fork or skewer. Pour lemonade glaze over top of cake.
Prepare frosting and drizzle over cooled cake.
Combine the remaining thawed frozen lemonade and the sugar. Mix well and pour over warm cake. Let stand until cool.
Melt butter in a microwaveable bowl. Add sifted powdered sugar, heavy cream and flavoring. Beat until smooth, adding milk as necessary. Add pink food coloring until desired color. Drizzle over cooled cake.
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Quick Tip: Serve this dessert with whipped cream.
Recipe and image courtesy of Me Lady Cooks.