Comida Kraft
Recipe Box

Luscious Lemon Poke Cake

Prep Time
30
min.
Total Time
4
hr.
30
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
  • Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Special Extra

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

Lemon-Lime Poke Cake

Substitute 1 pkg. (3 oz.) each JELL-O Lemon Flavor Gelatin and JELL-O Lime Flavor Gelatin for the 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin. Stir 1 cup boiling water into each flavor of gelatin mix in separate bowls. Pour lemon gelatin over 1 pierced cake layer and lime gelatin over second pierced cake layer in clean round pans. Continue as directed.

Substitute

Prepare using 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 260
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 43g
Dietary fiber 0g
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from i made this recipe but in a 13 X 9 inch pan.i didnt use the white cake mix but instead used the... 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 water.so what i did was just put in half of the cold water.whatever i did everyone wanted my recipe.never made the recipe before.next time will try it in the form of cupcakes.
Date published: 2007-04-01
Rated 3 out of 5 by from Umm, is there something I didn't understand about the recipe that everyone else seemed to have... Umm, is there something I didn't understand about the recipe that everyone else seemed to have gotten? How did everyone get the pudding/coolwhip combo for the frosting to stay firm and not turn to soup thereby sliding right off the cake and plate. I now have my cake in the freezer in hopes of retaining some of the frosting. It certainly is not prize winning appearance. The Jello in the cake is fantastic though. My wife made the same recipe last year which didn't call for pudding in the coolwhip frosting- which was an even quicker melting disaster. Someone please share the secret!
Date published: 2007-05-13
Rated 5 out of 5 by from I have made this cake several times and everyone who tastes it loves it. 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.
Date published: 2006-12-15
Rated 4 out of 5 by from Overall, a good cake- as previous cooks have commented, it was very light and refreshing. Overall, a good cake- as previous cooks have commented, it was very light and refreshing. The only mistake I made was allowing the cakes to sit in baking pans in the fridge after I had 'poked' them and poured in the jello. The jello and wetness of the cake ended up rusting my pans slightly and left a metallic flavor at the bottom of the cake. I was able to correct it, and everyone loved the recipe.. I would just make sure you only let the cake sit for the time allotted in the recipe! :)
Date published: 2008-05-22
Rated 5 out of 5 by from Made this according to the directions (but using sugar free Jello and pudding) the first time. Made this according to the directions (but using sugar free Jello and pudding) the first time. Then, made it with Chocolate cake with Rasberry Jello & Chocolate pudding mixed with the Cool Whip. Again, I used the sugar free versions (didn't tell anyone until after). I didn't even get a chance to taste a piece of the Chocolate version; but did get lots of requests for the recipe. My 5-year old son loves helping in the kitchen... this recipe gave him lots of opportunities. Thanks!
Date published: 2007-06-02
Rated 5 out of 5 by from I LOVE poke cakes! I LOVE poke cakes! I topped the cake with mandarin oranges and used orange jello like another reviewer suggested. the only problem with this cake is that the frosting (which is SO delicious) makes the layers kind of slippery. Maybe adding something else in between the layers along with the frosting would keep them together. Watch the video along with this recipe. Mine turned out exactly like the picture! I'm eager to experiment with other cake and jello flavors!
Date published: 2007-06-21
Rated 5 out of 5 by from This looked so pretty, I decorated the top with rainbow sprinkles. This looked so pretty, I decorated the top with rainbow sprinkles. It tasted great, my friends who are not huge dessert fans wanted seconds. I did find the cool whip/pudding "frosting" to be a little slippery while serving the cake. Next time I make this cake I think I'll be cautious and go with the 13 x 9 inch rectangle. Less room for slippage! But with that said, this was a very light, refreshing, delicous cake! We will have this again!
Date published: 2007-05-29
Rated 3 out of 5 by from I did not add candied lemons on top, but this cake was very light and refreshing. I did not add candied lemons on top, but this cake was very light and refreshing. As with other cakes on here that you pour jello over top, I did not use all of the jello mixture. About 3/4 of what the recipe calls for. Also, I wouldn't use the whole packet of lemon pudding in the icing again. With the lemon jello in there too, it's way to lemon'y for my taste. I'd add more cool whip or maybe some powdered sugar
Date published: 2007-06-04
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