Luscious Lemon Poke Cake With Pudding Frosting Recipes

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.

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.

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.

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.

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.