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Luscious Lemon Poke Cake

"For a special occasion, garnish this cake with lemon slices and fresh mint sprigs just before serving."
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Ingredients

4 h 30 m servings 300 cals
Original recipe yields 16 servings

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Directions

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  • Prep

  • Ready In

  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 medium bowl at least 2 minutes until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
  3. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Nutrition Facts


Per Serving: 300 calories; 9.2 g fat; 50.2 g carbohydrates; 4.5 g protein; 2 mg cholesterol; 323 mg sodium. Full nutrition

Reviews

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I made this cake for my mom's birthday and everyone loved it! I made a special lemon glaze to put between the cakes, and garnished it with chocolate-covered strawberries--yum!

Great cake. I made two of these, one for me and one for a BBQ. On the second one I used yellow cake mix and it was just as good as the original recipe. A perfect summer cake.

This is one of my all time fave cakes! I always get rave reviews when I make it too. I do use a lemon cake instead of white and bake it in a 9x13 just frosting the top instead of doing layers.

Yum! Fresh and summery!

This has become my families favorite dessert and it has been requested by many our our friends and family members! I also like to do this same cake concept except use other jello and pudding fl...