Luscious Lemon Poke Cake - Kraft Recipes Top
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Luscious Lemon Poke Cake

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

16 servings

Explore this delightful recipe for Luscious Lemon Poke Cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!

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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
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %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 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 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 4 out of 5 by from I added just a drop or two of lemon extract to the cake batter. I added just a drop or two of lemon extract to the cake batter. Once my cake was done and it was time to put the topping on it, I cut my 2 rounds into 4 rounds. It just gave me a few more layers of that great topping. I put a little lemon juice in the topping mix....My family and co-workers loved this cake.
Date published: 2006-11-29
Rated 5 out of 5 by from Have been making this for years. Have been making this for years. Make it in a 13 inch pan. It is our favorite cake. used blueberry jello and raspberry jello for 4th of july cake. I save a quarter cup of the jello and when slightly thickened fold it in the topping. Also use grated lemon peel in cake for lemon, and orange peel for orange.
Date published: 2004-07-06
Rated 5 out of 5 by from Love the recipe. Love the recipe. The second time I made this cake I used Lemon Cake instead of the white and it was wonderful. So if you like lemon as much as I do I would suggest using the Lemon Cake mix next time.
Date published: 2010-11-09
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
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