Mountain Dew Cake

This cake was a very delicious and simple cake to prepare; you take a lemon cake mix and dress it up with a few ingredients; lemon pudding, Mountain Dew of course, hence the name of the cake! And some oil and eggs.

And let me tell you, this beautiful looking cake turned out to be delectably moist, very tender, fluffy and it just about melted in your mouth. It was very lemony and tasted like a lemon poppy seed cake, without the seeds! The Mountain Dew flavor didn't come through, but I don't really think it was supposed to. I think the Mountain Dew helped prouduce the ultra moistness of the cake!

Mountain Dew Cake: (adapted from Paula Deen Magazine)

Makes 1 (10-inch) fluted cake

-1 (18.25-ounce) box lemon cake mix

-1 (3.4-ounce) box instant lemon-flavored pudding mix

-1 (12-ounce) can Mountain Dew, plus more for glaze (I bought a 1 liter)

-3/4 cup vegetable oil

-4 large eggs

Preheat oven to 325 degrees F. Spray a 12-to-15-cup fluted pan with non-stick baking spray and coat with flour.

In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45-50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack, pour glaze all over the cake if desired, (you can do that while it is still warm).

For the glaze:

-powdered sugar

-mountain dew

-lemon and lime zest

Combine all ingredients to the consistency you would like; (I didn't measure, so just get the type of consistency you like for glazes.)