Super easy to make and very delicious. I was unable to get the cake out of the pan during the cooling step, though I realize the recipe never explicitly says it should come out? Just that you're turning it upside down? Anyway, it worked just fine in the pan and tasted a lot like Red Robin's Freckled Lemonade because I ended up using strawberries instead of raspberries. 
- 1 package (16 oz) angel food cake mix
- 1-2 lemons
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2 cups thawed fat free frozen whipped topping
- 1 package (10 oz) frozen raspberries in syrup, thawed
Preheat oven to 350 degrees. Prepare cake mix according to package instructions. Pour batter into 9x13 baking dish and spread evenly over bottom. Bake 35-40 minutes or until crust is golden brown and cracked, looks dry, and is firm to the touch. Do not underbake. Turn cake upside down onto nonstick cooling rack; cool completely.
Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart with a large fork. Zest 1 Tbsp lemon zest. Juice lemon to measure 1/4 cup juice. In a 1 quart bowl, whisk powdered sugar, lemon juice, and zest until smooth. Slowly pour over cake, spreading evenly with a spatula. Let stand 30 minutes or until glaze is set. To serve, cut with a serrated bread knife. Use a cake decorator filled with the whipped topping to decorate top of cake and garnish with raspberries.
Serves 15
Prep Time: 15 minutes
Total Time: 55 minutes plus cooling and setting
Recipe from Season's Best Recipe Collection Pampered Chef cookbook
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