The Most Scrumptious Poke Cake Lemon Cupcakes 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!

LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 and line 24 muffin tins with liners.
• Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
• Remove cupcakes from the tin and set them out on a cookie sheet or plate.
• Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
• Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
• Place cupcakes in the fridge to set up for about 30 minutes.
• Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
• To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
• Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.

THE MOST SCRUMPTIOUS POKE CAKE LEMON CUPCAKES

Steps:

• Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
• Mix cake mix and instant pudding mix together in large mixing bowl.
• Add eggs and water, beating for 2 minutes.
• Add canola oil and beat for another 2 minutes.
• Pour batter into cupcake liners.
• Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they're baked through before removing from oven.
• While the cupcakes are baking, mix up the icing.
• When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
• Let cool somewhat; then serve and enjoy!

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.