- 1 -18 Ounce Box lemon cake mix
- 1 container vanilla frosting
- 3 eggs
- 1/3 cup oil
- 1 ¼ C. water
Make the cake as directed for a 9”x13” pan. Bake it. Dump 1 -12 ounce can of frozen lemonade concentrate (which has been thawed) over the cake, after you have stabbed it on the top every inch with a table knife. Cool one hour and then frost. Very refreshing, and moist, so it doesn’t dry out.