1 box yellow cake mix
1 box instant lemon pudding
3 eggs
1 teaspoon lemon extract
3/4 cup vegetable oil
3/4 cup water
1 - 6 oz can frozen lemonade (see notes)
1/2 cup sugar

Mix all together (except lemonade and sugar) according to package directions (most cake mixes call for beating together for about 2 minutes) and bake in greased and floured bundt cake pan at 325 degrees (or whatever particular cake mix suggests for bundt pan)

For the glaze: dissolve 1 small can of frozen lemonade with 1/2 cup of sugar. Pour over hot cake. I take a toothpick and poke holes in the cake before putting the glaze on so it filters down in the cake.

Stacy's Notes: I usually use canola oil instead of vegetable oil. Also, lately I haven't been able to find that size can of lemonade, so I just buy a larger can and estimate for the glaze. And I poke a ton of little holes in the cake, to get more of the glaze inside.