-
Mix together cake mix, pudding mix, oil, water, and eggs.
-
Grease a bundt pan and pour cake into pan.
-
Bake at 350 for 35 minutes or until a inserted toothpick comes out clean.
-
While cake is baking, prepare glaze. Combine powdered sugar and frozen lemonade concentrate until well mixed.
-
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.
-
Remove cake from oven. Invert cake onto a plate.
-
Poke holes into the top of the cake and pour remaining glaze over the top. Allow to set.
-
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.