Slow Cooker Lemon Poke Cake Food

CROCK POT LEMON POKE CAKE

Steps:

• Lightly spray your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) with cooking spray
• Pour your prepared cake mix in your slow cooker
• Place 3-4 paper towels under the lid, cover and cook on high for 1-2 hours
• Once your cake passes "the toothpick test", remove your crock from your slow cooker and let it cool
• When your cake is cooled, poke holes in your cake with a toothpick
• Mix together your lemon-lime soda with your jello
• Evenly pour your jello mixture over your cake
• In a different bowl, mix together your whipped topping and pudding mix
• Spread your topping evenly over the cake

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.

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.

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.

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 LIME POKE CAKE

Steps:

• Place cake layers,top sides up in 2 clean 9-inch round cake pans.
• Pierce layers all over with a fork.
• Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
• Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
• Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
• Unmold onto serving plate.
• Spread about 1 cup of Cool Whip over the top.
• Unmold the other layer and place on top of the first layer.
• Frost with remaining Cool Whip.
• Keep refrigerated.

LEMON CURD POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
• Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
• Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
• Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
• Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.