Preheat oven to 350 degrees. Butter and flour a bundt pan.

Mix cake mix, eggs, oil, and water according to package directions.

Pour 1 cup of batter into a measuring cup. Stir in 1 tablespoon pink lemonade drink mix. If the color is not bright enough for you, add a few drops of red food coloring.

Place half of remaining lemon cake batter in the bottom of your bundt pan. Carefully pour the pink lemonade batter evenly over the top, and then pour the remaining lemon cake over the pink lemonade batter.

Bake 38-40 minutes, until a toothpick at the edge comes out clean. Cool completely before removing from pan.

Once cool, remove cake to a serving plate. I like to take three strips of wax paper and place them under the edges of the cake so that after frosting, once the wax paper is removed, the plate is clean.

Open the can of frosting. Place 1/4 cup of it in a small microwave safe bowl. Set aside for the moment. Stir the remaining pink lemonade mix into the can of frosting. Remove spoon and foil, and heat in the microwave for 30 seconds. Stir, and place in a ziploc sandwich bag. Seal the bag, all but 1/2” at one end, and cut off the opposite tip.

Pipe over cake in a firecracker type pattern.

Heat reserved white frosting for 10-15 seconds in the microwave. Place in its own ziploc sandwich bag and repeat the drizzle process. Chill until set before cutting.