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Summer Cake Recipe

I’m pleasantly surprised at the drop in temperatures around here these days, but I can’t help but find myself looking back at the summer and saying: “Where in the world did my summer go?”  So I’ve decided to enjoy these last few weeks of true summer by doing all the things I meant to do this season.  You know, take my kids camping, grill out and have picnic, make homemade ice cream, create some beautiful sidewalk art with chalk, and (my personal favorite) make lemonade cake.

So grab your list, head to the grocery store, and have an end-of-summer party!  Now that hubster’s no longer a resident he might actually be able to spend the holiday with us!  (With his pager and cell phone close by, of course!)

1 package yellow cake
1(4 serving) package instant vanilla pudding
1/2 cup Country Time lemonade powder, divided
1 cup cold water
4 eggs
1/4 cup oil
3 TBsp warm water
1 cup powdered sugar

Preheat oven to 350°. Mix cake mix, pudding, 1/4 cup lemonade powder, 1 cup cold water, eggs and oil. Bake in Bundt pan for 50-55 minutes. While cake is baking, you can make the glaze: Mix 1/4 cup lemonade powder with powdered sugar, and mix in warm water. (You want it to be liquid-y, so if you do it too early and it gets “stiff” just pop it in the microwave for a few seconds!) After removing cake from oven, cool for 5 minutes and flip out onto serving platter. While the cake is still warm, use a fork or skewers to poke holes all over the cake. Pour glaze over cake. Cool and enjoy!

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