1 (18 1/2 oz.) pkg. lemon cake mix
1 (3 1/8 oz.) pkg. lemon instant pudding and 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 x 9 x 2 inch baking pan. Bake at 350 degrees oven 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.