Lemon Cream Poke Cake
Lemon Cream Poke Cake is a delightfully delicious cake recipe with bursts of lemon flavor and creamy frosting.
Servings 15 servings
Calories 286kcal
Equipment
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: 286kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 321mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 165IU | Calcium: 129mg | Iron: 1mg
