Pink Lemonade Cake

1 (18.25 ounce) box yellow or lemon cake mix
1 cup dairy sour cream
1 (6 ounce) can pink lemonade concentrate, thawed
3 tablespoons cream cheese, softened
3 large eggs
1/2 cup powdered pink lemonade mix
1/2 cup water
2 cups confectioners' sugar, sifted
2 tablespoons melted butter

Heat oven to 325 degrees F. Grease and flour a 9 x 13-inch pan.

In a large bowl, combine cake mix, sour cream, lemonade concentrate, cream cheese and eggs. Mix at low speed of electric mixer until moist. Continue to beat at low speed for 2 minutes.

Spoon batter into prepared pan. Bake 30 to 40 minutes. Cool 5 minutes; remove from pan.

To prepare glaze, combine powdered lemonade mix, water and confectioners' sugar in a bowl. Slowly add melted butter; blend well. Prick warm cake with fork; pour glaze over it.

Makes 16 servings.

Each serving: 292 calories, 3.2 grams protein, 51.8 grams carbohydrates, 8.4 grams fat, 51.6 milligrams cholesterol, 0.4 grams fiber, 253 milligrams sodium