A tasty, tart summertime cake for the barbeque, recipe courtesy of Betty Crocker.  When I make this again, I think I’ll double the amount of lemonade concentrate and powdered sugar that gets poured over the cake as I wanted more of that flavor and texture when eating it.

1 package lemon cake mix (plus ingredients to make cake)

1 (6 oz) can frozen lemonade concentrate, thawed (I think I’d double it to a 12 oz can next time)

3/4 cup powdered sugar (and I’d double this to 1 1/2 cups)

1 tub fluffy white or lemon ready to spread frosting or 1 tub of Cool Whip (I used the Cool Whip, I think it goes better with the cake because it’s lighter than the frosting)

Heat oven to 350.  Grease bottom only of 13 x 9″ pan.  Make cake mix as directed on package.  Pour into pan.  Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes.  Mix lemonade and sugar.  Poke top of cake every 1/2″ with long tined fork occasionally.  Drizzle lemonade mixture over top of cake.  Run knife around sides of cake to loosen from pan.  Cover and refrigerate 2 hours or until chilled.  Spread with frosting or Cool Whip.  Store covered loosely in fridge.

(I topped mine with Pampered Chef Lemon Sprinkles.)