Lemonade Cake

By Tonya_Speed

Nutrition per serving: 617 Calories; 17g Fat; 6g Protein; 113g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 666mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fat; 7 1/2 Other Carbohydrates. Points: 14

Ingredients

• 1 package (2-layer size) lemon cake mix
• 1 package (4-serving size) lemon flavor instant pudding and pie filling
• 4 eggs
• 1 cup water
• 1/4 cup vegetable oil
• 1 can frozen lemonade concentrate, thawed
• 2 cups powdered (confectioners) sugar

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. In a large electric mixer bowl, combine cake mix, pudding mix, eggs, water and oil; blend well. Beat at medium speed for 4 minutes. Pour into a greased and floured 9- x 13-inch baking pan and bake for 45 to 50 minutes or until a cake tester inserted in the center comes out clean and cake begins to pull away from the edges of the pan. Cool in pan for about 5 minutes then thoroughly prick the warm cake with a utility fork right through to the bottom of the cake. In a medium bowl, whisk together lemonade and sugar until smooth. Gradually spoon glaze over cake until completely absorbed. Cool and cut into squares.