1 (18.25-ounce) package Betty Crocker white cake mix
1 (12-ounce) container Minute Maid frozen pink lemonade concentrate, thawed and divided
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon red food coloring
1 (3-ounce) package Philadelphia cream cheese, softened
1/2 cup Country Time pink lemonade drink mix
1 cup Land O' Lakes sour cream
2 cups confectioners' sugar

  1. Preheat oven to 325°. Spray a 10-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; set aside.
  2. In a large bowl, combine cake mix, 3/4 cup pink lemonade concentrate, eggs, vanilla and red food coloring; beat at medium-high speed with an electric mixer for 2 minutes. In a separate medium bowl, combine cream cheese and drink mix; beat with an electric mixer on low speed for 1 minute, or until smooth; add sour cream and mix to combine. Add cream cheese mixture to cake mixture; beat to combine. Pour batter into prepared pan, smoothing top.
  3. Bake for 25 minutes; cover with aluminum foil and continue baking for an additional 1 hour 10 minutes, or until a wooden pick inserted near center comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan to cool completely.
  4. Meanwhile, in a medium bowl, whisk together 1/4 cup of the remaining pink lemonade concentrate and confectioners' sugar until smooth. Use any remaining concentrate as desired. Pour glaze over cooled cake.