INGREDIENTS
1 package (3 ounce size) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring, optional
Glaze
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar
Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.
LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.
LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.