1 lemon cake mix1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cup powdered sugar
1 (6 oz) can frozen lemonade, thawed
Heat oven to 350 degrees. Combine the cake mix, pudding, eggs, oil & water. Beat with a mixer until the mixture is smooth. Pour cake into a greased bundt cake (or a 9x13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is cooking combine the powdered sugar and thawed frozen lemonade. Beat with a mixer until smooth. Once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle-works great! Slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.
Allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan let the cake cool, & then add a layer of cool whip.)
Heat oven to 350 degrees. Combine the cake mix, pudding, eggs, oil & water. Beat with a mixer until the mixture is smooth. Pour cake into a greased bundt cake (or a 9x13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is cooking combine the powdered sugar and thawed frozen lemonade. Beat with a mixer until smooth. Once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle-works great! Slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.
Allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan let the cake cool, & then add a layer of cool whip.)
*I found this recipe on someones blog-can't remember where. Cory made the cake pictured above for a bbq. The glaze didn't work properly, so he sprinkled powdered sugar over it as well.
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