Looking for a pink lemonade cake recipe?

I cannot find anything like this - it was catered in a few years ago by a local company and then requested as a birthday cake for a friend in the office. I have tried using the pink lemonade concentrate, but that didn't work too well - not sure if I used the other ingredients right because I used it with a cake mix. Please help.

Looking for a pink lemonade cake recipe?
Pink Lemonade Cheesecake





Lemon Cookie Crust


11 lemon sandwich cream cookies, crushed


3 tablespoons butter, melted





In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.





Pink Lemonade Filling


24 ounces cream cheese


3/4 cup granulated sugar


5 teaspoons cornstarch


4 eggs


1 egg yolk


3/4 cup frozen pink lemonade concentrate, thawed


2 teaspoons vanilla extract


2 drops red food coloring (optional)





In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.





Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.





Pink Lemonade Glaze


1/3 cup frozen pink lemonade concentrate, thawed


4 teaspoons lemon juice


1 tablespoon cornstarch


1 drop red food coloring (optional)


Lemon slices





In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time. Makes 12 to 18 slices.


http://www.recipegoldmine.com/cakecheese...





Pink Lemonade Pie


http://www.eaglebrand.net/detail.asp?rid...
Reply:Here ya go hun, it sounds like a yummy sumemr cake!





PINK LEMONADE CAKE


1 (2 layer size) yellow cake mix


1 (6 oz.) can frozen pink lemonade concentrate, thawed


1 c. whipping cream


2 tbsp. sugar


1 qt. vanilla ice cream


6 drops red food coloring


Prepare cake according to package directions, bake in 2 (9 x 1 1/2 inch) pans. Cool. Stir ice cream to soften, quickly stir in red coloring and 1/2 cup of lemonade. Spread evenly in foil lined pan. Freeze 2 to 3 hours until firm. Whip cream with remaining lemonade and sugar until stiff. Place ice cream layer in center of cake layers, frost with whipping cream. Return to freezer for at least one hour.





Another Version...





1 pkg. angel food cake mix


3 pts. vanilla ice cream, softened


1 can (6 oz.) frozen lemonade


Red food coloring


ICING:


1 pt. whipping cream


2 tbsp. sugar


1/4 tsp. vanilla


Bake cake according to the package directions. Cool completely. Combine ice cream and lemonade in a mixing bowl and add a few drops of red coloring to tint it a delicate pink. Pack in ice cube tray and allow the mixture to firm. (But not completely so.)


Slice the cake to make three layers. Spread the layers with ice cream. Whip cream, add sugar and tint pink. Spread between layers with the whipped cream.








Enjoy!
Reply:PINK LEMONADE CAKE





1 (2 layer size) yellow cake mix


1 (6 oz.) can frozen pink lemonade concentrate, thawed


1 c. whipping cream


2 tbsp. sugar


1 qt. vanilla ice cream


6 drops red food coloring





Prepare cake according to package directions, bake in 2 (9 x 1 1/2 inch) pans. Cool. Stir ice cream to soften, quickly stir in red coloring and 1/2 cup of lemonade. Spread evenly in foil lined pan. Freeze 2 to 3 hours until firm. Whip cream with remaining lemonade and sugar until stiff. Place ice cream layer in center of cake layers, frost with whipping cream. Return to freezer for at least one hour.








PINK LEMONADE CAKE





1 pkg. angel food cake mix


3 pts. vanilla ice cream, softened


1 can (6 oz.) frozen lemonade


Red food coloring





ICING:





1 pt. whipping cream


2 tbsp. sugar


1/4 tsp. vanilla





Bake cake according to the package directions. Cool completely. Combine ice cream and lemonade in a mixing bowl and add a few drops of red coloring to tint it a delicate pink. Pack in ice cube tray and allow the mixture to firm.








Pink Lemonade Cake


1 package (2-layer size) yellow cake mix


1 quart vanilla ice cream


6 drops red food coloring


1 6-ounce can frozen pink lemonade concentrate, thawed


1 cup whipping cream


2 tablespoons sugar


Rosebud candy mints for garnish


1. Prepare cake mix according to package directions. Bake as directed in two greased and floured 9-by-11/2-inch round layer cake pans. Cool.





2. Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9-by-11/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.





3. Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Garnish with rosebud candy mints, if desired. Return to freezer for at least 1 hour. Serve frozen.








Pink Lemonade Cake


1 package (regular size) lemon cake mix


1 package (4-serving size) lemon gelatin


4 eggs


1/2 cup oil


1 cup plus 2 teaspoons water


1 6-ounce can frozen pink lemonade concentrate, thawed


2 1/2 cups confectioners' sugar


1. In mixer bowl, combine cake mix, gelatin mix, eggs, oil and water; mix 3 minutes or until well-blended. Pour batter into a greased and floured 9-by-13-inch baking pan for 30 minutes or until done.





2. Remove cake from oven and poke holes over the surface of the cake. Mix lemonade concentrate and confectioners' sugar and dribble over cake. Return to oven for 5 minutes, then cool.
Reply:Pink Lemonade Cake





1 package (1 lb, 2.25 oz) white cake, preferably Duncan Hines


2 egg whites


1 egg


2 tablespoons oil


3 tablespoons grated lemon zest -- divided


1/2 cup maraschino cherries (drained %26amp; coarsely chopped)


1/4 cup sugar


1/4 cup lemon juice


2 cans (16 oz each) vanilla frosting


Red food coloring -- optional


Maraschino cherries with stems -- optional





Preheat oven to 350ºF. Butter and flour 2 (8") round cake pans. In bowl at low speed beat cake mix, egg whites, egg, 1 1/3 cups water, oil and 1 tbsp zest until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans. Sprinkle top of batter in each pan with 1/4 cup cherries. Bake 32-35 minutes or until toothpick inserted into centers comes out clean. In pot combine 2/3 cup water with sugar and lemon juice. Over high heat bring mixture to boil; cook until syrupy, 7-9 minutes. Remove syrup from heat; reserve. Cool cake layers in pans on racks 20 minutes; remove from pans. Return to racks set over paper towels. Using toothpick gently poke holes in cake tops. Brush lemon syrup over tops; cool completely. In bowl stir remaining zest into frosting; if desired, stir in food coloring to tint pink. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side of cake with remaining frosting. Garnish with cherries, if desired.

















Pink Lemonade Cake


1 package (2-layer size) yellow cake mix


1 quart vanilla ice cream


6 drops red food coloring


1 6-ounce can frozen pink lemonade concentrate, thawed


1 cup whipping cream


2 tablespoons sugar


Rosebud candy mints for garnish


1. Prepare cake mix according to package directions. Bake as directed in two greased and floured 9-by-11/2-inch round layer cake pans. Cool.





2. Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9-by-11/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.





3. Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Garnish with rosebud candy mints, if desired. Return to freezer for at least 1 hour. Serve frozen.








Pink Lemonade Cake


1 package (regular size) lemon cake mix


1 package (4-serving size) lemon gelatin


4 eggs


1/2 cup oil


1 cup plus 2 teaspoons water


1 6-ounce can frozen pink lemonade concentrate, thawed


2 1/2 cups confectioners' sugar


1. In mixer bowl, combine cake mix, gelatin mix, eggs, oil and water; mix 3 minutes or until well-blended. Pour batter into a greased and floured 9-by-13-inch baking pan for 30 minutes or until done.





2. Remove cake from oven and poke holes over the surface of the cake. Mix lemonade concentrate and confectioners' sugar and dribble over cake. Return to oven for 5 minutes, then cool.

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