Forktionary

Summertime Pink Lemonade Cake Recipe

Beat the blues with this vibrant Summertime Pink Lemonade Cake! A deliciously refreshing twist on a classic, this easy-to-make cake is perfect for sunny days and cloudy ones alike. This recipe uses a cake mix for convenience, but the homemade ice cream and whipped cream topping elevate it to something truly special. Get ready for a burst of pink lemonade flavor in every bite! Prep time includes baking and freezing time.

Prep Time 270 mins
Cook Time 270 mins
Calories 545.3 kcal
Protein 13g
Rating 4.5 (2 Reviews)
Summertime Pink Lemonade Cake 30

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Summertime Pink Lemonade Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Summertime Pink Lemonade Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Summertime Pink Lemonade Cake

  1. Preheat oven to the temperature specified on your cake mix box. Prepare the cake mix according to package directions, adjusting the amount of water, oil, and eggs as needed.
  2. Pour batter into two greased and floured 9-inch round cake pans.
  3. Bake according to the cake mix box instructions. Let cool completely in the pans.
  4. While cakes are cooling, let 1 pint of pink lemonade ice cream soften slightly.
  5. In a medium bowl, gently stir in 1/3 cup of pink lemonade concentrate and a few drops of pink food coloring into the softened ice cream. The amount of food coloring will depend on the desired intensity of pink.
  6. Line a 9-inch cake pan with foil. Spread the pink lemonade ice cream mixture evenly in the prepared pan. Freeze for 2-3 hours, or until firm.
  7. Once the cakes are completely cooled, place one cake layer on a serving plate.
  8. Carefully remove the frozen pink lemonade ice cream layer from its pan and place it on top of the first cake layer.
  9. Top with the second cake layer.
  10. Place the assembled cake back in the freezer.
  11. In a large bowl, beat 1 cup of heavy cream with 1/4 cup of pink lemonade concentrate and 2 tablespoons of powdered sugar until stiff peaks form.
  12. Remove the cake from the freezer. Frost the top and sides of the cake with the whipped cream mixture.
  13. Return the frosted cake to the freezer for at least one hour to allow the frosting to set before serving.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

147g

Fat

58g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Preparation Occasion Desserts Easy Holiday Event Dietary