Lemon Poke Cake Recipes
LUSCIOUS LEMON POKE CAKE
Make and share this Luscious Lemon Poke Cake recipe from Food.com.
Provided by Little Bee
Categories Gelatin
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.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 400.8, Fat 15.8, SaturatedFat 2.5, Cholesterol 71.4, Sodium 413.9, Carbohydrate 62, Fiber 0.5, Sugar 38.5, Protein 4
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
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
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
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
CREAMY LEMON "POKE" CAKE
This fun cake is wonderful for parties, showers, and anytime you want a refreshing, lemony dessert. It is called "poke" cake because you poke holes in the cake and pour pudding into these. Once cut, the pudding will make yummy stripes through each slice. You could adapt the recipe for your favorite flavor cake and pudding combo. Please note: cook time is for cake.
Provided by Adopted Parisian
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Bake cake according to box directions, using two 8 inch round pans.
- While cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
- When cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
- Place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
- Make pudding as directed.
- Using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
- Let remaining pudding mixture stand to thicken slightly.
- Spread remaining frosting over top and sides of cake.
- Spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
- Sprinkle grated lemon peel over top of cake to garnish.
- Refridgerate at least 1 hour or until ready to serve. Store cake in refrigerator.
Nutrition Facts : Calories 613.1, Fat 33.6, SaturatedFat 14.6, Cholesterol 127.9, Sodium 803.3, Carbohydrate 69.3, Fiber 0.6, Sugar 25.9, Protein 10.5
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
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
LEMONADE POKE CAKE
This recipe appeared in a local newspaper. My family likes anything lemon. This is great for the summer because it is simple and refreshing.
Provided by CURLEYBERLEY
Categories Dessert
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
- Poke holes in cake at 1" intervals with a wooden spoon.
- Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
- Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.
Nutrition Facts : Calories 570.6, Fat 25.7, SaturatedFat 9.1, Cholesterol 80.6, Sodium 460.2, Carbohydrate 81.3, Fiber 0.8, Sugar 58, Protein 5.6
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
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
LEMON LIME POKE CAKE
Make and share this Lemon Lime Poke Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Place cake layers,top sides up in 2 clean 9-inch round cake pans.
- Pierce layers all over with a fork.
- Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
- Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
- Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
- Unmold onto serving plate.
- Spread about 1 cup of Cool Whip over the top.
- Unmold the other layer and place on top of the first layer.
- Frost with remaining Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 4896.7, Fat 196.1, SaturatedFat 103.1, Cholesterol 17.7, Sodium 3787.8, Carbohydrate 739.8, Fiber 7.1, Sugar 539.6, Protein 65.4
LEMON CURD POKE CAKE
A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.
Provided by Yoly
Categories Poke Cake
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
- Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
- Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
- Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
- Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g
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#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #desserts #easy #cakes #taste-mood #number-of-servings
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