Cool, creamy, and super fluffy, this recipe uses quite a few boxed ingredients but is still absolutely delicious. No need to be snobby about a box mix when the result is this good.
Table of contents
❤️ Why you’ll love this recipe
- It’s so, so easy. Not too much to measure and just a few mixing bowls is all you need. Plus, it’s make-ahead.
- It’s super yummy. You’ll love the creamy frosting on top of this delicious cake.
- Cute and pretty. It’s the perfect shade of pink for any summer party.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this sweet pink treat:
- lemon cake mix
- instant lemon pudding
- water
- egg whites (make vanilla ice cream with the yolks!)
- instant French vanilla pudding
- milk
- lemon extract (optional)
- frozen whipped topped such as Cool Whip
🥣 Equipment
- 13 x 9 baking dish
- Hand mixer
- Large mixing bowl
- Spatula
🍴Instructions
Step One: Make batter
First, prepare the pan and oven. Spray a 13 x 9 baking dish with nonstick baking spray. Then, preheat your oven to 350° F with a rack in the center.
To make the cake, first combine the boxed mix, egg whites, lemon pudding mix, and water in a large bowl. Stir together with a spoon for a few minutes. Next, add pink food coloring to get the desired color. Use a hand mixer on low speed to mix everything together for 3-4 minutes.
Step Two: bake
Bake the cake for 22-26 minutes, until it is done. Allow the cake to cool for at least an hour before frosting it.
Step three: make frosting
To make the frosting, beat the milk and vanilla pudding mix in a large mixing bowl with a hand mixer for 2-3 minutes until smooth. Add the lemon extract if using, and gently fold in the whipped topping. Add pink food coloring until it reaches your desired shade of pink.
Step FouR: Frost, chill, serve
Assemble the cake. Once it has cooled, spread frosting on top and refrigerate for at least 2 hours so it will be chilled.
🥫 Storage instructions
This cake needs to be stored in the fridge because of the whipped topping frosting. Cover it loosely with plastic wrap or keep it in an airtight container. It will last up to 4 days in the fridge.
🔍 FAQs
This one will be browned slightly and a toothpick inserted into the center comes out clean.
Yes! This cake is actually better if you make it ahead of time and allow the flavors to meld together.
You can, but the bake time will be different.
We’ve only tried it with lemon, but any flavors should work.
Sure! It will be lovely, soft yellow. 😊
👩🏻🍳 Expert tips
- Make sure all of your ingredients are at room temperature before beginning, especially the eggs. Room temperature ingredients mix together more easily and produce a better cake.
- Do not add the ingredients on back of the pudding mix or cake mix. Just follow the recipe!
- This cake is best served chilled. The flavors meld together better when it’s cold and the texture is much better.
- To get perfect slices, use a serrated knife and wipe it clean after each cut.
📘 Related Recipes
🍽 Serve it with
Having a sweet springtime party? Try some of these recipes:
- Prosecco Sangria with Fresh BerriesProsecco Sangria
- Redskin Potato Salad (Just Like Red, Hot, and Blue!)
- Buttermilk Honey Chicken Tenders
- Veggie Tray with Fresh Herb Dip
📖 Here’s the recipe
Easy Pink Lemonade Cake
Equipment
- 13 x 9 baking dish
- Hand mixer
- Large mixing bowl
- Spatula
Ingredients
For the Cake
- 1 package lemon cake mix
- 1 3.4 ounce package instant lemon pudding
- 1¾ cups water
- 3 egg whites
For the Frosting
- 1 3.4 ounce package instant French vanilla pudding
- ¾ cup milk
- ½ teaspoon lemon extract (optional)
- 1 8 ounce package Cool Whip defrosted
Instructions
- Prep the pan and oven. Spray a 13 x 9 baking dish generously with nonstick baking spray. Preheat your oven to 350° F with a rack in the center.
- Make the cake batter. Combine the boxed mix, egg whites, lemon pudding mix, and water in a large mixing bowl. Beat on low with a hand mixer for 3-4 minutes. Add pink food coloring to your preference.
- Bake and cool the cake. Bake the cake for 22-26 minutes, until a toothpick inserted into the center comes out clean. Allow to cool at room temperature for at least an hour before frosting.
- Make the frosting. Beat the milk and vanilla pudding mix in a large mixing bowl with a hand mixer for 2-3 minutes until smooth. Add the lemon extract if using, and gently fold in the whipped topping. Add pink food coloring until it reaches your desired shade of pink.
- Assemble and cool. Once the cake has cooled to room temperature, spread the frosting on top and refrigerate at least 2 hours, until chilled.
