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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. Spread flat side of one cake layer with half the lemon curd, top with second cake layer and repeat. Top with third cake layer.
  7. Blend frosting and food color in large bowl. Spread frosting on entire cake. Decorate with candied jelly fruit slices.

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Tips

If Cookies Spread Too Much

If Cookies Spread Too Much

When greasing cookie sheets, use a light coating of shortening. Refrigerate your cookie dough until it feels cool to the touch. Cool cookie sheets before reusing.


Fresh Boiled Icing

Fresh Boiled Icing

To keep boiled icing from hardening, add a small amount (1 teaspoon) of white vinegar to the water while it is cooking.





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