Go Back

Raspberry Lemonade Cake

Cuisine Dessert
Author Jennifer Day of MyDaylights.net


  • 1 Box Lemon Cake Mix
  • 1 Box Lemon Pudding Mix
  • 1/2 cup Oil
  • 1/2 cup Water
  • 4 Eggs
  • Lemonade Glaze:
  • 2 cups Powdered Sugar more if needed
  • Frozen Raspberry Lemonade Concentrate about 1/2 or so
  • Raspberry Buttercream:
  • 8 oz Cream Cheese softened
  • 1/4 cup Raspberries pureed


  1. Mix together cake mix, pudding mix, oil, water, and eggs.
  2. Grease a bundt pan and pour cake into pan.
  3. Bake at 350 for 35 minutes or until a inserted toothpick comes out clean.
  4. While cake is baking, prepare glaze. Combine powdered sugar and frozen lemonade concentrate until well mixed.
  5. Remove cake from oven and poke holes into the bottom of the cake. Pour half of the glaze over the cake. Return to oven and bake for 5 more minutes.
  6. Remove cake from oven. Invert cake onto a plate.
  7. Poke holes into the top of the cake and pour remaining glaze over the top. Allow to set.
  8. For Raspberry Buttercream, mix together the cream cheese and raspberries until well blended. Add to a a piping bag (or use a clear plastic bag and cut one of the side tips off) and pipe over the top of the cake once cooled.