Lemon Poke Cake I Food

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LUSCIOUS LEMON POKE CAKE



Luscious Lemon Poke Cake image

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

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

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



Lemon Poke Cake image

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

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

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

LEMON POKE CAKE II



Lemon Poke Cake II image

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

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

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



Creamy Lemon

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

1 (1 lb) box lemon cake mix
1 1/4 cups water (for cake)
1/3 cup oil (for cake)
3 eggs (for cake)
16 ounces cream cheese, -softened
1/2 cup powdered sugar
1/8 cup lemon juice
2 (4 ounce) boxes instant lemon pudding mix (or pie filling)
4 cups cold milk (for pudding)
2 tablespoons grated lemon peel

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



Lemon Poke Cake I image

Another delightful variation on the Poke Cake theme.

Provided by MARBALET

Categories     Poke Cake

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
¾ cup vegetable oil
¾ cup water
3 cups confectioners' sugar
3 tablespoons water
3 tablespoons vegetable oil
½ cup orange juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) grease and flour a 9x13 inch pan.
  • In a large bowl, combine cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water. Beat for 2 minutes at medium speed.
  • Pour batter into a 9x13 inch pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Remove cake from oven and poke evenly with a fork every 1/2 inch. Frost while still warm.
  • In a medium bowl, combine confectioners sugar, 3 tablespoons water, 3 tablespoons oil and orange juice. Mix thoroughly and pour over cake, allowing it to saturate cake.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 36.3 g, Cholesterol 31.4 mg, Fat 12 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 207.8 mg, Sugar 24.5 g

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