Summertime Pink Lemonade Cake

“This cake is good anytime...sometimes I make it just to brighten up a cloudy day!The cooking time includes the time it needs to set in the freezer. It isn't a "fast" recipe but it is yummy! Adjust water, oil and eggs based on the recipe on the back of your cake mix as some may vary. Preparation time includes baking and freezing time.”
READY IN:
4hrs 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 3 eggs
  • 1 quart vanilla ice cream
  • 1 (6 ounce) can frozen pink lemonade concentrate, thawed
  • 5 -6 drops red food coloring
  • 1 cup whipping cream
  • 2 tablespoons sugar

Directions

  1. Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool.
  2. Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring.
  3. Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm.
  4. Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer.
  5. Beat cream with remaining concentrate and sugar until stiff.
  6. Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.

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