Lemonade Pudding Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix (can substitute white chocolate flavor instead)
• 1/2 cup sugar-sweetened lemonade mix, divided (such as Country Time)
• 4 eggs
• 1 cup cold water
• 1/4 cup oil
• 3 tablespoons warm water
• 1 cup powdered sugar

1. Preheat oven to 350 degrees F.
2. Grease and flour a 12-cup bundt or fluted tube pan.
3. Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
4. Pour into prepared pan.
5. Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.
6. Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
7. If you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
8. While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
9. Whisk in powdered sugar until well blended (no lumps).
10. Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
11. Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
12. Store at room temperature.

yellow cake, vanilla instant pudding, sugar, eggs, cold water, oil, water, powdered sugar

Taken from www.food.com/recipe/lemonade-pudding-cake-63863 (may not work)