Lemon Pudding Poke Cake Food
LEMON PUDDING POKE CAKE
Lemon Pudding Poke Cake is delightfully light and refreshing! Made easy by starting with a box cake mix, adding creamy pudding, and topping with homemade whipped cream icing filled with lemon Oreo cookies. This is a lemon lover's dream!
Provided by Nikki Lee - Soulfully Made
Categories Cakes
Time 1h40m
Number Of Ingredients 7
Steps:
- Prepare and bake lemon cake according to directions on the box for a 9 x 13 cake (typically 28 to 35 minutes). Remove the cake oven and poke holes into the cake with the handle of a wooden spoon or straw. Let cake cool slightly or almost cooled.
- Beat together lemon pudding mix and two cups of milk with wire whisk for two minutes. Pour into the holes of the cake.
- Beat heavy cream, vanilla, and powdered sugar until soft to medium peaks form.
- Crush lemon Oreos in blender, food processor or with rolling pin. Fold crushed cookies into whipped cream.
- Refrigerate for 1 hour or until ready to serve.
- Garnish with crushed lemon cookies, lemon zest or sliced lemons.
Nutrition Facts : ServingSize 1 1 serving, Calories 331 kcal, Carbohydrate 43 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 345 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 5 g
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
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
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
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
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
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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