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Pink Lemonade Cake

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Candied lemons and light-as-air Pink Lemonade frosting creations give this Pink Lemonade cake the perfect blend of sweet and sour.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 40 Minutes
  • Servings: 10-12
  • Difficulty: Super Simple
  • Rating:


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 9" round cake pans.
  2. Prepare cake batter as directed on package.
  3. Pour batter into prepared cake pans and bake 28 to 35 minutes or until toothpick inserted in center comes out clean.
  4. Let cakes cool completely and remove from pans.
  5. Pour 1 packet of pink lemonade flavor mix into 1 can of frosting starter. Stir until evenly blended.
  6. Repeat with second can and packet.
  7. Place first cake layer on a plate.  Spread half of the can of lemon filling on your cake, stopping ½" from the edge of the cake layer.
  8. Pipe a circle of the pink lemonade frosting you just created around edge of the cake.
  9. Add second layer of cake and repeat the process with the remaining half of Lemon filling and an outer circle of pink lemonade frosting.
  10. Place the final layer of cake on top and frost the sides and top of entire cake with pink lemonade frosting.
  11. Decorate finished cake with candied jelly fruit slices.

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Spatula on the Side

Spatula on the Side

Experiment with using a spatula to push the glaze over the edge of the cake if you want a completely glazed look.

Cutting Brownies

Cutting Brownies

To make cutting brownies a snap, line baking pan with non-stick aluminum foil or parchment paper. After brownies have cooled, remove from pan and place long, serrated edge knife across entire brownie and slice down with one stroke. You can then cut each half in half, each of those halves in half, etc. to make as many or few squares as you wish. The trick is to use a long knife and just push down in one even stroke.

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