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Pink Lemonade Cake

Duncan Hines Recipe shared by:
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Candied lemons give this Pink Lemonade cake the perfect blend of sweet and sour.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 40 Minutes
  • Servings: 12 Slices
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 10 minutes. Remove cakes from pans and cool completely.
  6. Blend frosting and food color in large bowl.
  7. Spread flat side of one cake layer with frosting, top with second cake layer and repeat. Top with third cake layer and spread frosting on entire cake. Decorate with candied jelly fruit slices.

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Tips

A Sugar Coating

A Sugar Coating

Not sure if this should be under prep or not but it will be. When prepping your pans for the batter, instead of using flour or cake mix to coat the pan, use granulated sugar. It gives a nice crisp outer edge and I think keeps the cake moist longer.


Use Cream in Buttercream Frosting

Use Cream in Buttercream Frosting

When making homemade buttercream frosting, heavy whipping cream gives the best consistency. Half & half also works well. Skim milk or 1% or 2% sometimes produces frosting that has little holes and looks porous. It is less creamy in consistency.





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