Lemon Poke Cake With Pudding Recipes

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LEMON PUDDING POKE CAKE

Lemon lovers will request this sweet and tangy poke cake again and again.

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips     JELL-O

Time 1h30m

Yield 24

Number Of Ingredients 6



Lemon Pudding Poke Cake image

Steps:

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.5 g, Cholesterol 4.1 mg, Fat 4.8 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 266 mg, Sugar 19.8 g

1 package (2-layer size) white cake mix
2 egg whites
1 ⅓ cups water
2 tablespoons oil
1 quart cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

LEMON POKE CAKE II

This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 7



Lemon Poke Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 30.9 g, Cholesterol 31.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 206.2 mg, Sugar 19.3 g

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar

LUSCIOUS LEMON POKE CAKE WITH PUDDING FROSTING

This came from Kraft. Garnish with lemon slices or strips of lemon peel. Prep time includes chilling time.

Provided by Ceezie

Categories     Dessert

Time 4h25m

Yield 12-16 serving(s)

Number Of Ingredients 9



Luscious Lemon Poke Cake With Pudding Frosting image

Steps:

  • Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
  • Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
  • Carefully pour evenly over cake layers.
  • Refrigerate for 3 hours.
  • Pour milk into a large bowl.
  • Add dry pudding mix.
  • Beat with whisk for 2 minutes or until well blended.
  • Gently stir in whipped topping; set aside.
  • Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
  • Frost top and side of cake with remaining pudding mixture.
  • Refrigerate at least 1 hour before serving.
  • Store leftover cake in refrigerator.

Nutrition Facts : Calories 424.2, Fat 18.7, SaturatedFat 8.1, Cholesterol 2.9, Sodium 476.8, Carbohydrate 60.5, Fiber 0.4, Sugar 42.1, Protein 5

1 (18 ounce) package white cake mix (9 inch round white cake layers, baked and cooled)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups boiling water
2 (3 ounce) packages lemon Jell-O gelatin
1 (3 ounce) package instant lemon pudding mix
1 cup milk
1 (12 ounce) container Cool Whip

LEMON POKE CAKE

I got this off of allrecipes.com website. It is delicious!!!!!! I have made it 3-4 times since finding it in March. Very moist, YUM.

Provided by ladyautumn

Categories     Dessert

Time 50m

Yield 1 9 x 13 cake, 16 serving(s)

Number Of Ingredients 7



Lemon Poke Cake image

Steps:

  • Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork.
  • In a small bowl, mix together the lemon juice and confectioners sugar until smooth.
  • Pour over hot cake.

Nutrition Facts : Calories 300.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 53.5, Sodium 310.4, Carbohydrate 46.5, Fiber 0.4, Sugar 28.9, Protein 3

1 (18 1/4 ounce) yellow cake mix
1 (3 1/2 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
1/3 cup lemon juice
2 cups confectioners' sugar

LUSCIOUS LEMON POKE CAKE

Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 6



Luscious Lemon Poke Cake image

Steps:

  • Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
  • Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g

2 round white cake layers (9 inch), cooled
2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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