TRIPLE LEMON POKE CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Lemon Cake Mix is the base for the poke cake. Prepare it according to the package directions.
Lemon Jell-O soaks into the poke cake to intensify the flavor
Instant lemon pudding & milk combine to make the lemon topping
Whipped cream adds a light, fluffy texture to the topping
Lemon slices & sprinkles for garnish (optional but pretty!)
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Directions: |
Directions:Bake a 9 by 13" lemon cake according to package instructions.
Use a skewer, chopstick, or end of a wooden spoon to poke holes throughout the cake like below.
Prep the Jello with 1 cup of boiling water and half a cup of cold water then pour over the cake, being sure to get it in all those holes so it can soak up the lemony goodness!
Refrigerate for at least 3 hours or overnight.
It's time to frost! Mix pudding mix with milk, then fold in whipped cream and stir until blended. Spread the whipped topping over the poke cake. Refrigerate and serve cold. Decorate with nonpareils and lemon slices just before serving.
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:2 1/2 hours |
Personal
Notes: |
Personal
Notes: I recommend freezing before you add the topping. Add the Jello and let it soak for at least an hour in the refrigerator before wrapping with plastic wrap and freezing up to 2 months. Thaw overnight in the refrigerator and prepare the topping before serving.
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