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Luscious Lemon Poke Cake

Luscious Lemon Poke Cake recipe
photo by:kraft
You'll be tempted to tell everyone how easy it is to use JELL-O Gelatin to make this Luscious Lemon Poke Cake—that's up to you. We say let ’em wonder.
30 min
4 hr 30 min
16 servings
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Very light and wonderful for a spring time lunch
My family and friends loved it!
i made this recipe but in a 13 X 9 inch pan.i didnt use the white cake mix but instead used the lemon.came out very moist and tasty.i didnt use the cool whip for icing.but used the lemon instant pudding and dream whip.the only problem i had was when making the lemon jello gelatin on the box it said to make it with boiling water and cold water.but in the directions on here it didnt say anything about the cold what i did was just put in half of the cold water.whatever i did everyone wanted my recipe.never made the recipe time will try it in the form of cupcakes.
At first I thought this recipe would be a lot of trouble to make but it so easy and the taste is wonderful and refreshing. I ended up using orange jello only because I had some in my pantry so the combination of the orange jello and lemon puddding only added a more unique citrus flavor to the cake. I am going to make this cake for Easter.
My husband's favorite cake is lemon, and not being much of a baker I went to for help. This recipe was simple and turned out delicious. Two thumbs up!
It is the best lemon cake that I have had in a long time. I used lemon slices on top to dress it up.
I served this cake to my quilting group yesterday, and took some to an ailing neighbor. I received rave reviews, and everyone wants the recipe. The extra prep is well worth it.
This was a big hit for my families Christmas Party Dinner!!!!! Everyone loved it!
I made this cake for an office Christmas party and it was a hit! I am planning to make a few more as a gift to friends and family.
I have made this cake several times and everyone who tastes it loves it. My husband has diabetes so I use 1 box of sugar free lemon Jello and instead of instant pudding I use the cook and serve lemon pie filling but don't add any sugar which makes it incredibly tangy. I spread a little of the pie filling between the layers and then take about half of the filling and add it to sugar free cool whip . I then frost between the layers and all over the cake. I actually won best dessert at my husbands company bring a dish and no one ever realised it was low sugar.
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