Lemonade Pudding Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (can substitute white chocolate flavor instead)
1/2 cup sugar-sweetened lemonade mix, divided (such as Country Time)
4 eggs
1 cup cold water
1/4 cup oil
3 tablespoons warm water
1 cup powdered sugar

Preparation

Preheat oven to 350 degrees F.
Grease and flour a 12-cup bundt or fluted tube pan.
Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
Pour into prepared pan.
Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.
Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
If you try to remove the cake from the pan too soon, you're risking losing the top\"skin\" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
Whisk in powdered sugar until well blended (no lumps).
Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
Store at room temperature.