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Pink Lemonade Bundt Cake
The pink lemonade concentrate adds a sweet-tart flavor to both the cakes and the glaze, while the colorful sprinkles make it perfectly party-worthy. Mini Bundt pans create individual cakes, which are lots of fun for a kid’s birthday party.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- All-purpose flour for the pan
- 1 (16.5-ounce) box lemon cake mix
- 1 (3.4-ounce) box lemon instant pudding mix
- 4 large eggs
- 1/2 cup frozen pink lemonade concentrate, thawed
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1–2 drops red or pink liquid food coloring
- Glaze
- 1 cup confectioners’ sugar
- 3–4 tablespoons frozen pink lemonade concentrate, thawed
- 1–2 drops red or pink liquid food coloring
- Rainbow sprinkles for decorating
Instructions
- Preheat the oven to 350 degrees F. Grease and flour two 6-cavity mini Bundt pan.
- For the cake: In a large bowl, combine the cake mix, pudding mix, eggs, lemonade concentrate, milk, oil, and food coloring. Blend until smooth.
- Pour the batter into each mini Bundt cavity three-quarters full.
- Bake for 25 to 30 minutes until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and let cool completely.
- For the glaze: Combine the confectioners’ sugar with enough lemonade concentrate to make a pourable consistency. Stir in food coloring to achieve the desired shade of pink. Add an extra drop for a darker shade. Drizzle the glaze over the cakes and top with the sprinkles. Transfer to individual dessert plates and serve.
Notes
- If you’d like to make one large cake instead of individual cakes, grease and flour a 12-cup Bundt pan. Make the batter as directed, then bake the cake for 50 minutes to 1 hour. Let the cake cool in the pan for 10 minutes, before turning it out onto a wire rack and letting cool completely.
