Lemonade Pudding Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix (can substitute chocolate flavor instead)
• 1/2 cup sugar-sweetened lemonade mix, divided (such as country time)
• 4 eggs
• 1 cup cold water
• 1/4 cup oil
• 3 tablespoons warm water
• 1 cup powdered sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour a 12-cup bundt or fluted tube pan.
• 3 mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
• 4 pour into prepared pan.
• 5 bake at 350 degrees f for 50-55 minutes, or until a pick inserted in center comes out clean.
• 6 cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
• 7 if you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
• 8 while cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
• 9 whisk in powdered sugar until well blended (no lumps).
• 10 prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
• 11 gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
• 12 store at room temperature.