More Great Recipes: Cake

Lemon Poke Cake

User Avatar
Member since 2008
No Video

Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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



Prepare as directed, using COOL WHIP LITE Whipped Topping.

Jazz It Up

Garnish with lemon slices and fresh mint sprigs just before serving.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana