I had to make a bundt to bring with me to Seattle for Jenny’s birthday. I saw this one on Pinterest recently, and thought she’d really love the pink motif. Sure there’s no “real” lemon in it, but I thought it could pass for Seasonal Potluck anyway. Its definitely VERY pink on the inside, but the outside is not as pink as the original inspiration. My lemon cake mix+red food coloring made for kind of an orangey color. To compensate, I added more food coloring to boost the pink color.
I’m writing this post on Thursday before I leave, and am hoping this cake will travel well since it doesn’t have any real “frosting”. I read an article recently where someone had their cupcakes confiscated because frosting is considered a “liquid”. I’m crossing my fingers and hoping for the best! I’ll be sure to update you with a photo of the bright pink inside if and when we make it to Seattle. Have a fantastic weekend everyone!
Pink Lemonade Bundt Cake recipe from Sweet Baby Aprons
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar
2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.
3) Bake at 350 for 50 minutes to 1 hour. If your oven runs hot be
sure to adjust accordingly!
Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.
Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.