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Jun 20, 2013 You are here: Home > Recipes > Lemon Poke Cake

LEMON POKE CAKE

Lemon Poke Cake

Catsbah
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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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INGREDIENTS

Servings: 8

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

DIRECTIONS

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