How to Make the Best Pink Lemonade Cake: Simple and Delicious
This Easy Pink Lemonade Cake is a fun, vibrant dessert perfect for summer parties, baby showers, or birthdays.
It’s cool, creamy, and super fluffy, and the best part is that it’s really easy to make. This recipe uses a few boxed ingredients, but trust me, the result is absolutely delicious!
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 (175°C) and position the rack in the center.
- Make the cake batter. Combine the lemon cake mix, instant lemon pudding mix, water, and egg whites in a large mixing bowl. Then, beat on low with a hand mixer for 3-4 minutes until the mixture is smooth and well combined. Add pink food coloring to achieve your preferred shade.
- Bake and cool the cake. Pour the batter into the prepared baking dish and spread it evenly. Then, bake the cake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan at room temperature for at least 1 hour before frosting.
- Make the frosting. In a large mixing bowl, beat the milk and instant French vanilla pudding with a hand mixer for 2-3 minutes until smooth. If using, add the lemon extract and mix until combined. Gently fold the defrosted Cool Whip until the mixture is smooth and fluffy. Add pink food coloring to achieve your desired shade of pink.
- Assemble and cool. Once the cake has cooled completely, spread the frosting evenly over the top of the cake. Refrigerate the cake for at least 2 hours until the frosting is set and the cake is chilled.
Notes
More Tips:
Remember to check your cake a few minutes before the suggested bake time, as oven temperatures can vary. Use a toothpick to test if the cake is done by inserting it into the center; if it comes out clean, the cake is ready.
Defrost the Cool Whip in the refrigerator, not on the counter, to prevent it from becoming too runny and to make sure that your frosting is light and fluffy.
Be gentle when folding in the Cool Whip to maintain the frosting’s airy texture, as overmixing can deflate it.
For the best texture, the cake should be chilled for at least 2 hours after frosting to help the flavors meld and the frosting set.
About the Ingredients
Here are some great ingredient alternatives you can try for this recipe:
- Lemon cake mix: You can use white or yellow cake mix with 1 tablespoon of lemon zest.
- Instant lemon pudding: Replace it with vanilla pudding and add 1 teaspoon of lemon extract. Look for it near the gelatin and other pudding mixes in the baking aisle.
- Egg whites: Swap with 3 whole eggs for a richer cake.
- Cool Whip: Use homemade whipped cream, stabilized with 1 tablespoon of powdered sugar. This can usually be found in the freezer section of your grocery store. Make sure to defrost it in the refrigerator before using it.
These substitutions may change the outcome of the recipe, but feel free to try them!
This Easy Pink Lemonade Cake is a delightful treat for any occasion. Enjoy making and sharing this simple, delicious dessert with your loved ones!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.