Pink Lemonade Cake
Every bite of this simple cake is packed with flavor thanks to the secret addition of Hiland Pink Lemonade Drink. The sweet strawberry and zesty lemon flavors of this Hiland Pink Lemonade Cake are perfectly matched with a decadent, light topping of homemade Hiland whipped cream frosting and fresh diced strawberries.
This recipe comes from Emily, Food for a Year.
Print Recipe-
Prep Time
30 Minutes -
Cook Time
30 Minutes -
Servings
12
Ingredients
Cake
- 1 (15.25 oz) boxed yellow cake mix
- 8 ounces Hiland Pink Lemonade Drink
- 2 eggs
- 1⁄4 cup Hiland sour cream
- 1⁄3 cup Hiland salted butter, melted and cooled
- 3 tablespoons lemon zest
- 4 tablespoons freeze-dried strawberries, pulverized to powder
Topping
- 2 cups Hiland heavy whipping cream
- 1⁄3 cup powdered sugar
- 2 tablespoons freeze-dried strawberries, pulverized to powder
- 2 tablespoons lemon zest
- 1⁄4 teaspoon fine sea salt
- 1 1⁄4 cups strawberry preserves
- 1 cup diced fresh strawberries
Directions
- Preheat 350°. Prepare a 9×13 metal cake pan by thoroughly coating the sides and bottom with butter.
- In a large mixing bowl, combine all ‘cake ingredients’, whisking to remove any lumps. Pour cake batter into the prepared cake pan and BAKE for 30 minutes at 350°.
- Meanwhile, in a large mixing bowl, combine the first 5 ‘topping ingredients’. Using a hand-mixer, whip on ‘HIGH’ speed until the cream forms soft peaks. Refrigerate until the cake is cooled.
- Once the cake is done baking (an instant-read thermometer reading of 195°-200°), allow it to cool completely. Once cooled, turn the cake out onto a serving platter and spread the strawberry preserves over the cake top.
- Dollop the prepared whipped cream over the preserves and spread evenly. Sprinkle with diced strawberries and serve.
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