1 package lemon cake mix
1 small box instant lemon pudding and pie filling
4 eggs
1 cup water
1/4 cup oil
1 6-ounce can frozen lemonade, thawed
2 cups sifted powdered sugar
Combine cake mix, pudding, eggs, water and oil in a large bowl. Blend well and beat for 4 minutes. Pour cake batter into greased and lightly floured 13-by-9-by-2-inch pan. Bake at 350 degrees for 35 to 45 minutes or until cake is done.
Cool for five minutes. Prick cake with a fork, making sure to push the fork entirely down through the cake. Blend lemonade concentrate and powdered sugar. Gradually spoon glaze over cake until completely absorbed. Cool and cut.

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