Recipes Made with Cake Mixes
Pink Lemonade Cheesecake
Ingredients
Cake
- 1 (18.25 ounce) box white cake mix*
- 1 cup sour cream
- 1 (6 ounce) can pink lemonade frozen concentrate, thawed
- 3 ounces softened cream cheese
- 3 eggs
Topping
- 1/4 cup granulated sugar
- 1 cup sour cream
Instructions
- Heat oven to 350 degrees F. Grease and flour* a 12-cup fluted tube pan or Bundt pan.
- In a large bowl, combine the cake ingredients, blending until moistened, then beat mixture at high speed for 4 minutes.
- Pour batter into prepared pan and bake 50 to 60 minutes. Use a wooden pick to check for doneness.
- Cool upright in pan.
- Blend topping ingredients.
- Remove the cake from the pan and ice with topping.
- Refrigerate until serving time.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!