Best Lemon Pudding Poke Cake Recipes

LEMON PUDDING POKE CAKE

Lemon Pudding Poke Cake image

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

Ingredients

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

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

LUSCIOUS LEMON POKE CAKE WITH PUDDING FROSTING

Luscious Lemon Poke Cake With Pudding Frosting image

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

Ingredients

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

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.