Luscious Lemon Poke Cake With Pudding Frosting Recipes
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
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 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
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
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
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