My mom had this lemonade cupcake recently with strawberry frosting. She kept telling me I had to make a bundt cake version. I’m pretty sure she told me four times (that must have been one heck of a cupcake!). I already have a lemon bundt cake (my 2nd favorite of the bunch), so I wanted to make this cake distinctively different…and use lemonade instead of just lemons. I also loved the idea of strawberry frosting on top of a lemonade cake. Brilliant! Mom…this bundt cake is for you :).
1 box of white cake mix
2 small boxes of instant lemon pudding
1/2 cup of veggie oil
1 cup water
1/4 cup frozen lemonade concentrate, thawed and undiluted
1 container vanilla frosting
1/2 cup Cool Whip
1/2 cup fresh strawberries, chopped
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, lemonade, and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, spoon all of your store bought vanilla frosting into a bowl. Fold in your Cool Whip and strawberries. Using your hand mixer, combine the frosting mix just a second until the strawberries are incorporated into the frosting and it has a nice pink color (don’t over mix or your frosting will turn to thin).
Spoon over cooled cake, slice and enjoy.
Summer is almost over…better grab you a slice before it’s too late.