Lemon Pudding Poke Cake

Lemon Pudding Poke Cake

23

"Lemon lovers will request this sweet and tangy poke cake again and again."

Ingredients

1 h 30 m {{adjustedServings}} servings 156 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
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Reviews

23
  1. 31 Ratings

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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...

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 cak...