Description
This Pioneer Woman Pink Lemonade Sheet Cake is a refreshing dessert perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup pink lemonade concentrate, thawed
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons pink lemonade concentrate
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, pink lemonade concentrate, vegetable oil, eggs, and water.
- Mix until smooth and well combined.
- Pour the batter into a greased sheet cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
- In a separate bowl, mix the powdered sugar, lemon juice, and pink lemonade concentrate to create the glaze.
- Spread the glaze over the cooled cake.
- Slice and serve chilled or at room temperature.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Garnish with lemon slices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pioneer Woman Pink Lemonade Sheet Cake, Lemonade Cake, Sheet Cake, Dessert