Lemon Strawberry Poke Cake Food

LEMON STRAWBERRY POKE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Make and bake the lemon cake mix according to the package directions.
• Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
• Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
• Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula.
• Let the cake cool for an hour, then refrigerate until completely cooled.
• Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling.
• Spread on top of the cooled cake. Sprinkle the diced strawberries on top. Keep the cake refrigerated until ready to serve.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

CREAMY LEMON "POKE" CAKE

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.

LEMONADE POKE CAKE

Steps:

• Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
• Poke holes in cake at 1" intervals with a wooden spoon.
• Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
• Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.

LEMON POKE CAKE

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.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
• Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
• Let cake cool completely.
• Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
• Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.