Don't do like I did the first time I made this...Where it says 1/2 (that's HALF!!!!) of a can of pink lemonade, I didn't see the /2 part and put the whole thing in there! Wooooo! Now I like tart lemonade, but this had a new kind of .... um.... pucker power! LOL. After rectifying my mistake, I can honestly say I really like this bread! Hope you will too!
1 (18.25 ounce) box white came mix (I used Betty Crocker)
1 cup sour cream
1/2 of a 12-ounce container frozen pink lemonade concentrate (I used Minute Maid)
1/4 cup pink lemonade drink mix (I used Country Time)
1 (three ounce) pkg. cream cheese, softened
3 large eggs
1 tsp vanilla extract
Also added: a couple drops of red food coloring to give it it's pinkness.
Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick baking spray with flour.
Line the bottom of pan with parchment paper and set aside.
In a large bowl, combine cake mix, sour cream, pink lemonade concentrate, drink mix, cream cheese, eggs and vanilla. Beat at low speed for one minute and then increase mixer speed to medium -high and beat for 2 minutes. Pour batter into prepared pan, smoothing top.
Bake for one hour, or until a wodden pick inserted in the center comes out clean. Let cool in pan for about 20 minutes, then remove from pan and cool completely on wire rack.
Note: You can make a glaze of powdered sugar and a couple tsp. of the lemonade concentrate and drizzle over the bread - but do this before serving (after thawed)
Ok, now it's your turn... If you have a make-ahead recipe, tip or thought and have posted it, please link up and put a link on your blog so everybody can see...
* Come back tonight to see who won the giveaway! *