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Pink Lemonade Cake
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Pink Lemonade Cake

1 Hr(s) 28 Min(s)
20 Min(s) Prep
1 Hr(s) 8 Min(s) Cook
Bake up our Pink Lemonade Cake for your next special event. The best part is there's no fancy baking skills needed to make our Pink Lemonade Cake.
What You Need
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16 servings
Original recipe yields 16 servings
1/3 cup COUNTRY TIME Pink Lemonade Flavor Drink Mix, divided
1 pkg. (2-layer size) white cake mix
3 drops red food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 lb. powdered sugar
1 tsp. vanilla
juice from 1 lemon
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Let's Make It
1
Reserve 1 Tbsp. dry drink mix. Place remaining drink mix in large bowl. Add water measure listed on cake mix package; stir until mix is dissolved. Add cake mix with oil and eggs (listed on cake mix package); beat with mixer until blended. Stir in food coloring. Pour into 2 greased and floured 9-inch round pans.
2
Bake 28 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
3
Beat reserved drink mix and remaining ingredients with mixer until blended. Stack cake layers on plate, filling and frosting with cream cheese frosting.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Substitute
Prepare using COUNTRY TIME Lemonade Flavor Drink Mix.
Tip 3
How to Store
Keep frosted cake refrigerated.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 300mg
13%
Total Carbohydrates 57g
21%
Dietary Fibers 0.6349g
2%
Sugars 45g
90%
Protein 3g
6%
Vitamin A
10%
Vitamin C
2%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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