Lemonade Poke Cake
- 1 18 1/4 oz. box lemon cake mix
- 6 oz. frozen lemonade concentrate, thawed
- 3/4 C. powdered sugar or to taste
- 1 8 oz. container frozen whipped topping, thawed
Prepare cake mix in 13x9-inch pan according to pkg. directions. Let cool slightly. Using the handle of a wooden spoon, poke holes in cake at about 1-inch intervals. Mix lemonade concentrate and powdered sugar. If desired, microwave mixture briefly to help sugar dissolve. Drizzle lemonade mixture evenly over the cake. Refrigerate until cold. Spread whipped topping over cake.