Lemonade Poke Cake

Recipe courtesy of Sybil Collins of Swansboro, a member of Carteret-Craven Electric.

1 package Super Moist Lemon Cake Mix
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 can soft whipped fluffy white or fluffy lemon ready-to-spread frosting

Heat oven to 350 degrees. Prepare and bake cake as directed on package for a 13-by-9-by-2-inch rectangular pan. Cool 15 minutes.

Stir together lemonade concentrate and powdered sugar. Poke warm cake with fork at 1/2-inch intervals, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over cake. Refrigerate cake until cold. Spread cold cake with frosting. Cover and refrigerate.