Lemonade Pudding Cake

• (18 1/4 ounce) package yellow cake mix1
• (3 1/2 ounce) package vanilla instant pudding mix (can substitute white chocolate flavor instead)1
• sugar-sweetened lemonade mix, divided (such as Country Time)↗1⁄2 cup
• eggs↗4
• cold water1 cup
• oil1⁄4 cup
• warm water3 tablespoons
• powdered sugar↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Grease and flour a 12-cup bundt or fluted tube pan.

3. 3

   Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.

4. 4

   Pour into prepared pan.

5. 5

   Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.

6. 6

   Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.

7. 7

   If you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frost... )

8. 8

   While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.

9. 9

   Whisk in powdered sugar until well blended (no lumps).

10. 10

    Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.

11. 11

    Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.

12. 12

    Store at room temperature.