Pink Lemonade Cheesecake

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

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.