Creamy Lemon "poke" Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake cake according to box directions, using two 8 inch round pans.
  • While cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
  • When cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
  • Place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
  • Make pudding as directed.
  • Using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
  • Let remaining pudding mixture stand to thicken slightly.
  • Spread remaining frosting over top and sides of cake.
  • Spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
  • Sprinkle grated lemon peel over top of cake to garnish.
  • Refridgerate at least 1 hour or until ready to serve. Store cake in refrigerator.
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