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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 5.4 g
  • Cholesterol: 35.4 mg
  • Sodium: 202.1 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Lemonade Cake calories by ingredient
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Lemonade Cake

Submitted by: JULES405

Introduction

Bundt Cake for Spring. Tart and sweet. Perfect for any occassion. Bundt Cake for Spring. Tart and sweet. Perfect for any occassion.
Number of Servings: 24

Ingredients

    1 Lemon Cake Mix, do not prepare
    1 Lemon Pudding Packet (4oz), do not prepare
    4 Eggs, Beaten
    1-Cup Water
    ½ Cup Vegetable Oil

    glaze:
    6 oz Frozen Lemonade, thawed (half of a can)
    2 Cups Powdered Sugar




Directions

Mix the dry cake mix and dry pudding mix together.
Add beaten eggs, water and oil.
Pour in a well-greased & floured bundt pan.
Bake for 55 minutes at 350 degrees.

While cake baking, prepare glaze.


Mix lemonade and powdered sugar together and set aside until cake is finished baking.

After baking, leave cake in pan. Poke holes all over cake. Pour glaze on top of cake. Allow soaking for a few minutes.
(I put kitchen timer on 20 minutes. That usually gives it enough time to soak.)

Transfer the cake (turn pan up-side down) onto platter or dish you plan to serve it on. Otherwise you will have a problem later trying to transfer it!
(Mushy piles of what used to look like cake.)

Top with fresh strawberries & dust with Powdered Sugar just before serving.

I’ll make this recipe in evening. Then next day before serving, I’ll do another regular powdered sugar glaze to pour on top because it looks unfinished to me with frosting. Makes it much sweeter that way and adds calories, so watch out!



Number of Servings: 24

Recipe submitted by SparkPeople user JULES405.






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