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Pink Lemonade Cake

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Candied lemons give this Pink Lemonade cake the perfect blend of sweet and sour.


  1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in centre comes out clean.
  5. Cool cakes on wire rack for 10 minutes. Remove cakes from pans and cool completely.
  6. Spread flat side of one cake layer with half the lemon curd, top with second cake layer and repeat. Top with third cake layer.
  7. Blend frosting and food colour in large bowl. Spread frosting on entire cake. Decorate with candied jelly fruit slices.


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