Mini Lemonade Cakes

By Texaschef11

Ingredients

• 1 box Duncan Hines White Cake mix
• 1 cup sour cream
• 3 oz cream cheese, softened
• 12 oz frozen lemonade concentrate, thawed
• 3 eggs
• 1 cup powdered sugar for glaze

Preparation

Step 1

Preheat oven to 350.


Butter and flour (or spray with Baker's spray) mini cake pans, or one large Bundt pan.


In the bowl of an electric mixer, combine cake mix, sour cream, cream cheese, eggs, and HALF of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes.


Pour batter into prepared pan(s) and smooth the top with a spatula.


Bake a large cake for about 40-45 minutes or small cakes for about 15 minutes or until tops spring back when lightly touched.


Remove pans to cooling racks. Allow cakes to cool to just barely warm, remove from pans, and place warm cakes on racks. Prepare glaze by whisking 5 tablespoons of the leftover lemonade concentrate with 1 cup of powdered sugar. Drizzle over warm cakes.