Pink Lemonade Pound Cake Recipe

Ingredients

• 1 package (18.25 ounce size) lemon cake mix
• 1 package (3 ounce size) instant lemon pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 1/2 cup milk
• 1/2 cup pink lemonade concentrate, thawed
• 4 drops pink or red food color, optional
• Glaze***
• 1 cup frozen pink lemonade concentrate, thawed
• 1/2 cup white sugar

Instructions

1. Preheat oven to 350F. Grease and flour one 10-inch tube pan or bundt pan.
2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
3. Bake at 350F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
4. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
5. Let cake stand in pan until almost cool.
6. LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Pumpkin Gingersnap Ice Cream

Ingredients

• 1 can Pumpkin (15 Ounces)
• 2 cups Heavy Cream
• 1 cup Granulated Sugar
• 1 Tablespoon Pumpkin Pie Spice
• 4 teaspoons Pure Vanilla Extract
• teaspoons Salt
• 1/2 cup Gingersnap cookies, broken into small pieces

Instructions

1. Combine all ingredients in a medium bowl.
2. Using an immersion blender (or regular blender) blend until smooth and all of the ingredients are well combined.
3. Cover and refrigerate until well chilled, about an hour.
4. Turn on your ice cream maker (at least 1 1/2 quart or larger) and pour in the pumpkin mixture.
5. Churn until it’s a stiff soft-serve consistency (according to manufacturer’s instructions).
6. Stir in broken gingersnap pieces.
7. Pour into a freezer safe container and freeze until firm, about 6 hours.