Pink Lemonade Layer Cake

I made this cake for a baby shower, but you could easily use this recipe to make a normal sized cake or even cupcakes.

Yield:
1 regular sized cake (triple recipe for cake shown above) or 24 cupcakes

Cake Ingredients:
1 box white cake mix
3 eggs
1 cup thawed pink lemonade concentrate
1/3 cup vegetable oil
1/4 cup water
1 tbsp strawberry extract

Frosting Ingredients:
1 8 oz package cream cheese
1/2 cup butter
3 cups powdered sugar
3 tbsp thawed pink lemonade concentrate
2-3 drops red food coloring

Decorations (optional):
Pastel edible pearls
Pastel large "confetti" sprinkles

Directions:
Preheat oven to 350 degrees. Lightly grease cake pans with cooking spray or butter. I used three square pans for the layer cake pictured; one 12 inch, one 10 inch, one 4 inch.

Mix batter ingredients with electric mixer until smooth. Pour the batter into prepared pans. Bake until a toothpick or knife inserted into the center of the cake comes out clean, about 30 minutes. Let the cake cool for at least 15 minutes before removing from pans.

While the cake is baking, make the frosting by mixing the frosting ingredients in a mixing bowl until fluffy. Add a few drops of red dye until the desired pink color is achieved.

Once the cake has cooled, spread the top of each layer with frosting and assemble, then frost the entire cake. If desired, add decorations and serve! Cute as a button and just as tasty... enjoy!