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Quick and Easy Recipe
Pink Lemonade Cake Recipe
This cake is perfect for graduation parties or anytime during the summer. It's cool and refreshing and never fails to delight.
American
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 573g | |
| Calories 1839 | |
| Calories from Fat 438 | 24% |
| Total Fat 49.85g | 62% |
| Saturated Fat 31.46g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 728mg | 30% |
| Potassium 2126mg | 61% |
| Total Carbs 311.71g | 83% |
| Dietary Fiber 0.0g | 0% |
| Sugars 311.71g | 208% |
| Protein 45.32g | 73% |
Ingredients Convert Measures
- Lemon cake mix
- 1/2 container frozen pink lemonade
- 1 can Condensed Milk
- 1 large container Cool Whip
- 4-5 drops red food coloring
Directions
- Bake the cake in 2 round pans. Bake according to box directions. Cool. Cut each layer in half so that you end up with 4 layers. Meanwhile, use a mixer to whip up the Cool Whip, Condensed Milk and frozen pink lemonade. Add the food coloring until it reaches faint pink. You don't want it VERY pink, just subtle. Whip until the frosting begins to form peaks. Frost the layers and then dump the remaining frosting over the top and spread it down the sides. Garnish with fresh mint leaves and strawberries or cherries. (More lemon as the garnish is overkill.) Keep covered in the refrigerator until time to serve.
