Lemonade Sheet Cake
This Lemonade Sheet Cake has the most delicious lemon flavor and is infused with actual lemonade. Anyone that is a fan of lemonade desserts will love this.
Servings: 12
Calories: 456kcal
Ingredients
Ingredients
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup water
- 1 cup frozen lemonade concentrate (thawed)
- 1 cup powdered sugar
Frosting Ingredients
- 8 oz whipped topping (thawed)
- 7 oz marshmallow creme
- 1-2 cups powdered sugar
- 2 teaspoons grated lemon zest
Instructions
Cake Directions
- Preheat oven to 350 degrees F
- Lightly coat a 13x9 baking pan with non-stick cooking spray
- In a large mixing bowl, whisk together the cake mix and pudding
- Beat in the eggs, oil and water until well combined
- Pour into prepared baking pan
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
- Remove from the oven and place on wire rack
- Cool for 15 minutes
- In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
- Pour lemonade mixture over cake
- Cover and place in refrigerator for at least 1 hour
Frosting Directions
- In a mixing bowl, combine all ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in refrigerator covered with plastic wrap
Nutrition
Calories: 456kcal | Carbohydrates: 85g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 64mg | Fiber: 1g | Sugar: 59g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg