Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemonade Tube Cake
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- #16872
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
GLAZE
1 can (6 ounce size) frozen lemonade concentrate, thawed
1/2 cup white sugar
directions
For Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and set aside.
Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan. Bake at 350 degrees F for 1 hour.
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan to cool a bit, though it should still be warm.
While the cake is still warm, pour the Lemonade Glaze over it.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 7, 2014
making this cake at this very moment.. I hope it turns out.. I know lemon isn't good for the fall but my good friends father past away and sunshine is always welcome.. lemon reminds me of sunshine.. I used part of my lemonade as the water for the cake instead of water.. batter tasted great!