Recipe by JELL-O
"Lemon lovers will request this sweet and tangy poke cake again and again."
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(2-layer size) white cake mix
1 1/3 cups
2 pkg. (4 serving size)
JELL-O Lemon Flavor Instant Pudding & Pie Filling
Very good, but I did add to it which I think made it better. I used a yellow cake mix made following the directions on the box and added 1 tsp lemon extract, did the poke and pudding thing after taking it out of the oven, but with the remaining pudding I mixed half a container of cool whip in and used that to frost the cake. It was great.
I wish I could rate this recipe better but there were a few flaws in it. First off, the recipe states the ingredients you need to make the cake, but in the instructions it says to prepare and bake the cake as directed on the box. Well the two aren't the same so that can make it confusing. Secondly, 2 pkg. pudding is WAY to much. I had to scrap some off the top. Thirdly, the recipe says to add the 1/2 the pudding to the cake immediately after taking it out of the oven. Doing so makes the cake slightly mushy. To avoid this slightly cool the cake first. And lastly, the cake needs to be refrigerated so you end up with cold cake. This may not be a problem for you, but I don't like my cake ice-cold. I won't be making this again.
i have made this recipe using strawberry jello and fresh strawberries. also peaches with peach jello. Layer the cool whip and top with the fresh fruit
I made this for the people in my office and it is awesome! Everyone raved over how good it was. I am a huge texture person so I only used about half of the half of bowl of pudding to top the cake. The cake was moist and not soggy, and the lemon pudding is great as icing.
Fast, easy and delicious recipe. Very light and refreshing end to our meal on this 95 degree day. Followed the recipe with the exception of folding 1/2 container of Cool Whip and 1 tsp of lemon extract into the top layer of pudding and garnished with fresh blackberries. We will make this again. Thanks for sharing!
As written this recipe is a 5 star recipe. It is super easy and soo good.I was confused with the directions for a minute, the directions should say substitute cake box ingredients with these ingredients but mix it together following the box directions. Makes you pause for a second, but no big deal. Make sure you poke your holes big enough (I used a straw and felt the holes were too small) and very soon after the cake is out of the oven, don't wait. I added half the pudding pushing most of it down in the holes and left a light layer on top, then I mixed the rest of the pudding up with some whipped cream and topped it with that. (My only alteration and done the seond time, hte first time I made the cake I followed directions to the T, both are good, whipped cream adds more lightness to the cake). The result was a fantastic light, airy, wonderful lemon cake. I will try this with a white cake and chocolate pudding, chocolate cake with chocolate pudding, strawberry cake with vanilla pudding, the possiblities are endless and all sound good.
This is such a refreshing and easy recipe. I add Cool Whip on top to make it even more delicious!
We loved this cake and so did our neighbors. It was so moist and delicious. I followed the directions to the "T" and it turned out great. I wouldn't change a thing. It's perfect for a bbq on a hot summer day!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pudding Poke Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
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