1cupfrozen lemonade concentrate, thawedfrom a 12 oz can
8ozcontainer whipped topping, thawed
7ozcontainer marshmallow creme
2teaspoonsgrated lemon zest
Preheat oven to 350 degrees F
Prepare a 13x9 baking pan with light coating of cooking spray or oil.
In a large mixing bowl, whisk the cake mix and pudding together.
Beat in the eggs, water and oil and combine well.
Pour the batter into the lightly greased baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place on wire rack
Cool for 15 minutes
In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
Using a wooden skewer or large fork, poke holes into cake about every ½ inch
Pour lemonade mixture over cake
Cover and place in refrigerator for at least 1 hour
In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
Spread the icing over the entire cake.
Place in the refrigerator and store until ready to serve.
Store any leftovers covered in refrigerator.
For a lower calorie option, substitute ½ cup of unsweetened applesauce in place of the vegetable oil.Make this cake in a bundt pan or in 8 or 9 inch round cake pans too. (remove from pans before poking to keep losing the glaze.