More Great Recipes: Cake

Lemon Poke Cake


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Member since 2008

Serves 8 | Prep Time | Cook Time

Ingredients

2 baked round white cake layers (9-inch), cooled
2 c boiling water
1 pkg (8-serving size) Lemon Flavor Gelatin
1 c cold milk
1 pkg (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
3 c thawed cool whip


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 medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.


Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside.


Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer.


Frost top and side of cake with remaining pudding mixture.


Refrigerate at least 1 hour before serving.


Store leftover cake in refrigerator.



Variation - use chocolate cake, raspberry jello and chocolate pudding


Pairs Well With


Notes

We love this light cake. It's a great one for Spring. My sister-in-law made it for Easter Sunday dinner this year.

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