A quick refreshing dessert. Try serving this old favorite with fresh blueberries and a dollop of whipped cream!
1 pkg lemon cake mix
(1) 3.4-oz pkg lemon instant pudding mix
1/2 cup softened butter
1/4 cup sweetened condensed milk
1 cup water
1/2 tsp lemon zest, minced
2 Tbsp lemon juice
2 cups powdered sugar
1/4 cup dry lemonade mix
2 Tbsp melted butter
1/2 cup water
To prepare cake: Preheat oven to 350°F. Grease and flour a 9"x13" pan. Empty cake mix into a large mixing bowl. Add the remaining ingredients. Using an electric mixer, blend on low speed until moistened; continue beating for 2 minutes on medium speed. Pour batter into prepared pan, and bake 45 to 50 minutes. Remove from oven, and drizzle the topping over the cake.
To prepare topping: Using a mixer, combine all lemon topping ingredients and mix well. Poke holes in the cake with a large meat fork. Slowly drizzle topping over the entire cake. This moist cake freezes well.
Makes 15 servings
Allergy Warning: Contains milk and eggs and wheat