Description
A refreshing and easy-to-make cake infused with strawberry lemonade flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup strawberry lemonade drink mix (powdered)
- 1 cup boiling water
- 1 (3.4 oz) package instant lemon pudding mix
- 1 cup cold milk
- 1 (8 oz) container frozen whipped topping, thawed
- Fresh strawberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the cake mix with water, oil, and eggs. Pour into the pan and bake for 25-30 minutes.
- Let the cake cool for 10 minutes. Poke holes all over the cake with a fork.
- Dissolve strawberry lemonade mix in boiling water. Pour evenly over the cake.
- Refrigerate the cake for 1 hour.
- Whisk pudding mix with cold milk for 2 minutes. Fold in whipped topping.
- Spread the pudding mixture over the cake. Garnish with fresh strawberries.
- Chill for at least 2 hours before serving.
Notes
- Use a skewer for larger holes if you prefer more syrup absorption.
- Replace strawberry lemonade with regular lemonade for a less sweet version.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg