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Luscious Lemon Poke Cake With Pudding Frosting

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“This came from Kraft. Garnish with lemon slices or strips of lemon peel. Prep time includes chilling time.”
READY IN:
4hrs 25mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package white cake mix (9 inch round white cake layers, baked and cooled)
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 cups boiling water
  • 2 (3 ounce) packages lemon Jell-O gelatin
  • 1 (3 ounce) package instant lemon pudding mix
  • 1 cup milk
  • 1 (12 ounce) container Cool Whip

Directions

  1. Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
  2. Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
  3. Carefully pour evenly over cake layers.
  4. Refrigerate for 3 hours.
  5. Pour milk into a large bowl.
  6. Add dry pudding mix.
  7. Beat with whisk for 2 minutes or until well blended.
  8. Gently stir in whipped topping; set aside.
  9. Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
  10. Frost top and side of cake with remaining pudding mixture.
  11. Refrigerate at least 1 hour before serving.
  12. Store leftover cake in refrigerator.

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