There’s something about refrigerating a cake that makes it extra yummy. This is adapted from the recipe off of the cake box, I think it was Betty Crocker, but don’t hold me to it. It could be modified several ways, in fact I made two this week. One was for a birthday, we don’t normally eat that much cake in a week, although there were tears because it’s all gone now. This one uses lemonade concentrate and a yellow cake mix; the first one I made was with pineapple juice concentrate and a lemon cake mix, both were delicious. Experiment, come up with your own version, limeade, orange, the list goes on. Super easy and delicious!
Strawberry Lemonade Cake
1 yellow cake mix (or lemon)
1/3 cup oil
1 1/4 cup water
3/4 cup pink lemonade concentrate (1/2 of 12 oz can), thawed if frozen
3/4 cup powdered sugar
4 cups whipped topping
1 pound strawberries, cut in half
Pre-heat oven to 350 degrees. In a large mixing bowl, combine cake mix, eggs, oil and water. Beat until well combined and pour into a greased 11″ x 13″ baking pan. Bake for 20-25 minutes or until a wooden pick inserted comes out clean. Remove from oven and cool for 15 minutes.
While cake bakes, combine lemonade concentrate and powdered sugar, whisking until powdered sugar is dissolved.
Poke holes in cake at 1/2 inch intervals all over cake. Pour over lemonade mixture. Cover loosely and refrigerate for 2 hours. Spread whipped topping over cooled cake and add sliced strawberries, cover loosely and refrigerate additional 2 hours. Easy as pie ‘er I mean cake!