Bring this old fashioned recipe up to date with a little bit of a lemonade pop!
1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup Red Eye Lemonade
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
Cake: Preheat your oven to 350°F then butter a 10 – 12 cup Bundt pan. Dust with flour. Mix both the cake and pudding mixes into a large bowl together, then blend. Beat in eggs, milk, 1/4 cup Red Eye Lemonade, oil, and lemon peel. Mix the nuts with flour in a small bowl, then mix into the batter. Pour into Bundt pan. Bake the cake for about 50 minutes (or until toothpick inserted inthe middle comes out clean.) Let sit.
Glaze: Stir sugar, butter and remaining 1/2 Red Eye Lemonade in a small saucepan over medium to low heat until the butter melts, the sugar dissolves and the syrup bubbles–about five minutes.
Spoon hot syrup over your cake. Cool cake completely in the pan. When cooled, turn pan over onto plate and enjoy!
Tip: This can be made up to 2 days ahead. Cover and store at room temp.