1 (18.25 ounce) package lemon cake mix
2 (3 ounce) packages instant lemonade lemonade
1 (3 ounce) package instant raspberry sherbet
Preheat oven to 350 degrees F (175 degrees C). Spray 9x5 inch pan with cooking spray.
In a heavy saucepan, heat lemonade and raspberry sherbet until bubbles form at edges. Remove from heat and pour lemonade mixture into prepared pan.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in center of the cake comes out clean. Cool completely before cutting into squares or serving.