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Lemon Cream Poke Cake
Lemon Cream Poke Cake is a delightfully delicious cake recipe with bursts of lemon flavor and creamy frosting.
Course
Dessert-Cake
Cuisine
American
Keyword
lemon, lemon dessert, lemon poke cake
Prep Time
19
minutes
minutes
Cook Time
25
minutes
minutes
Chill Time
2
hours
hours
Total Time
2
hours
hours
44
minutes
minutes
Servings
15
servings
Calories
286
kcal
Author
Kim Strawn
Equipment
1
9x13 cake pan
1
mixing bowl
Ingredients
1
box
lemon cake mix
1
cup
water
3
large eggs
½
cup
vegetable oil
3
oz
lemon Jell-O
For The Jell-O
1
cup
boiling water
½
cup
cold water
For The Frosting
3
oz
lemon pudding mix
instant
2
cup
milk
8
oz
whipped cream
I used Cool Whip
Instructions
Preheat the oven to 350° and grease a 9x13 cake pan.
Following the instructions on the back of the cake box, mix the cake mix according to package directions.
Bake the cake according to package directions for a 9x13 cake pan.
Poke holes in the cake after the cake has cooled at least 20 minutes on the counter.
When cake is done, stir the Jell-O mix and the boiling water until Jell-O is dissolved.
Stir in the ½ cup of cold water.
Pour the Jell-O over the top and in the holes of the cake.
Chill for at least 1 hour.
For The Frosting
Whisk together the pudding mix with 2 cups of milk.
Fold in the whipped cream.
After the cake has chilled one hour, spread the frosting over the cake. Let the cake chill for at least one hour more.
Top with sprinkles, raspberries or lemons.
Serve
Notes
I used Duncan Hines cake mix. If you use a different brand, be sure to follow the oil and egg measurements on the back of the box.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
13
mg
|
Sodium:
321
mg
|
Potassium:
89
mg
|
Fiber:
0.4
g
|
Sugar:
23
g
|
Vitamin A:
165
IU
|
Calcium:
129
mg
|
Iron:
1
mg