1 (18 1/2 oz.) pkg. lemon cake mix
1 (3 1/8 oz.) pkg. lemon instant pudding & pie filling
4 eggs
1 c. water
1/4 c. vegetable oil
1 (6 oz.) can frozen lemonade, thawed
2 c. sifted confectioners' sugar

Combine cake mix, pudding mix, eggs, water and oil; blend well. Then beat 4 minutes at medium speed. Turn into greased and floured 13"x9"x2" baking pan. Bake at 350 degrees for 45 to 50 minutes or until done. Cool in pan 5 minutes, then prick cake with 2-tined fork or skewer completely through to bottom of cake. Thoroughly blend lemonade concentrate and confectioners' sugar; gradually spoon over cake until completely absorbed. Cool and cut into squares.