Luscious Lemon Poke Cake Steph Food
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 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
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
For a special occasion, garnish this cake with lemon slices and fresh mint sprigs just before serving.
Provided by Allrecipes Member
Time 4h30m
Yield 16
Number Of Ingredients 6
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 medium bowl at least 2 minutes until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
- Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake 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 300.4 calories, Carbohydrate 50.2 g, Cholesterol 2.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 323.4 mg, Sugar 35.6 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 CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
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