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My review
Luscious Lemon Poke Cake
JELL-O
"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 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Ready In
- Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
- 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.
- 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
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Reviews
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4/14/2008
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!
7/16/2009
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.
1/16/2010
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.
2/19/2010
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...