Lemonade Party Cake

"As refreshing as a glass of lemonade!"
I found this recipe on the Betty Crocker recipe site. I made it for my son's birthday today and it turned out really good. A nice change in flavor from the usual birthday cake. This recipe is meant to be a 9x13 cake pan but I baked it, removed from pan, cut it into my cake shape (a sailboat), and THEN poked the holes and put the lemonade glaze on. It turned out great! I just made sure that I poured the glaze on nice and slow so that it didn't run all over the place. I also frosted it with a Cool Whip Cream frosting instead of the heavy cake frosting. It was a perfect compliment I thought. This would be a fabulous cake for a shower, luncheon, or any occasion.

Lemonade Party Cake

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix (I used lemon)

Water, vegetable oil and eggs called for on cake mix box

1/2 can (12 oz. size) frozen lemonade concentrate, thawed (3/4 cup)-I used about 2/3 cup because of some of the reviews I read saying it was too runny

3/4 cup powdered sugar

1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting (I used Cool Whip Cream Frosting)

Yellow colored sugar, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

(Photo from Betty Crocker website)


Cool Whip Cream Frosting

1 (12 oz.) Cool Whip, thawed
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. powdered sugar

Mix cream cheese and powdered sugar with mixer until well blended. Add Cool Whip. Mix well. Spread on your choice of cake.