Water, vegetable oil and eggs called for on cake mix box
1 box instant lemon pudding mix
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
3 Tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar
Heat oven to 350.
Mix together cake mix and pudding mix in a large bowl.
Make cake as directed on box for 13x9-inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy.
Add confectioners' sugar in 2 additions.
Beat until creamy.
Add more sugar or juice as needed for easy spreading.
Makes about 3 2/3 cups.
Spread 1/2 of frosting over top of cake. Save other half for another use.
Store cake covered in refrigerator.
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