Luscious Lemon Poke Cake With Pudding Frosting Food

LUSCIOUS LEMON POKE CAKE

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.

LEMON POKE CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
• In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
• Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
• Allow the cake to cool slightly.
• Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
• Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
• Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
• When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
• Fold in lemon extract or fresh lemon juice.
• Cover and chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

LUSCIOUS LEMON POKE CAKE WITH PUDDING FROSTING

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.

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.

LUSCIOUS LEMON POKE CAKE

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.