Luscious Lemon Poke Cake With Pudding Frosting

Recipe by Ceezie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package white cake mix (9 inch round white cake layers, baked and cooled)
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    (3 ounce) packages lemon Jell-O gelatin
  • 1
    (3 ounce) package instant lemon pudding mix
  • 1
    cup milk
  • 1
    (12 ounce) container Cool Whip
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DIRECTIONS

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