It wouldn’t be summer without pink lemonade, right? Why does the pink stuff just taste so darn good? The key to this cake is to use thawed pink lemonade concentrate from the freezer section of the grocery store. It gives you that tart, summer flavor. I went ahead and added a few drops of pink food coloring into my frosting to give it an even pinkier (yes, I’m going to say that’s a word) look. You’ll come back to this cake all summer long.
1 box of white cake mix
2 small boxes of instant lemon pudding
1/2 cup of veggie oil
2 cups thawed pink lemonade concentrate (from the freezer section!), divided
1 cup store bought vanilla frosting
1 cup Cool Whip
Pink sprinkles to garnish
Pink food coloring, optional
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, 1 1/4 cups pink lemonade and eggs with electric mixer. Pour into prepared bundt pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make the frosting, combine frosting with Cool Whip in a mixing bowl. Stir in a few tablespoons of your remaining concentrate until you get desired color. (Use a little pink food coloring if you like too). Spread on cooled cake.