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Pink Lemonade Pound Cake


Legacy Member
Staff member
Apr 14, 2004
Looks fabulous!



1 box (18.25 ounce) lemon cake mix
1 3 ounce package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food coloring (optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

1. Preheat oven to 350. Grease and flour a 10 inch tube pan or bundt pan.
2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, and milk. Mix until smooth. Poor batter into prepared pan.
3. Bake at 350 for 50 minutes to 1 hour.

OR: Oil our stoneware fluted pan well, pour in cake, and micro on HIGH for 12-14 minutes Let cool on wire rack for 10 minutes, then invert onto serving platter

4. Remove from oven and poke all over with a fork. Immediately pour lemonade glaze over top of cake.
5. For the lemonade glaze: combine the remaining thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Recipe courtesy of Tablespoon!