Creamy Lemon Poke Cake Recipes

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LEMON POKE CAKE



Lemon Poke Cake image

PERFECT Lemon Poke Cake. Original recipe! Moist, easy, and bursting with lemon flavor, this old fashioned lemon jello cake will melt in your mouth!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 45m

Number Of Ingredients 10

1 (3-ounce) package lemon gelatin
1 cup boiling water
1/2 cup canola oil
1/3 cup unsweetened applesauce
4 large eggs
1 (15.25-ounce) package yellow cake mix (Grandma says Duncan Hines)
2 cups powdered sugar
1/3 cup freshly squeezed lemon juice (from about 2 medium lemons)
Fresh berries
Whipped cream

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
  • Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
  • In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
  • While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  • While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.

Nutrition Facts : ServingSize 1 slice of 20, Calories 201 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 37 mg, Sugar 13 g

LEMON POKE CAKE II



Lemon Poke Cake II image

This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 30.9 g, Cholesterol 31.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 206.2 mg, Sugar 19.3 g

EASY LEMON CREAM POKE CAKE



Easy Lemon Cream Poke Cake image

Provided by Lizzy Mae Early

Number Of Ingredients 12

1 box White, Lemon or Yellow Cake Mix
3 eggs
1/3 cup oil
3 lemons zested
1/4 cup fresh lemon juice
1/3 cup milk
2/3 cup sour cream
1 small box lemon instant pudding mix (minus 1 teaspoon)
2 cups cold milk
1 pint heavy whipping cream
1 tsp. instant pudding mix
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees and grease a casserole dish.
  • Combine all lemon cake ingredients in a bowl and stir until smooth. Pour into prepared pan and bake for 20-25 minutes or until an inserted toothpick comes out clean.
  • When the cake is done, use the back of a wooden spoon or butter knife to poke holes all over the cake. I leave about 3/4 or 1 inch between each hole.
  • Mix your instant pudding mix (keep out 1 teaspoon for the whipped topping) and cold milk together and then IMMEDIATELY pour over your cake so it can sink into the holes! Place cake in fridge until cake is cooled.
  • Beat heaving whipping cream with the teaspoon of instant pudding mix (this keeps it from "melting" during your party) and powdered sugar until stiff. Spread over cooled cake and top with lemon slices or berries!

LEMON LIME POKE CAKE



Lemon Lime Poke Cake image

Betty Crocker™ Super Moist™ white cake mix and frosting come together in this citrus flavored cake - a delicious dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3 teaspoons grated lemon peel
1 cup boiling water
1 box (4-serving size) Jell-O™ lime-flavored gelatin
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 teaspoon grated lime peel
1/4 cup coarse light green sugar or green decorator sugar crystals

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
  • Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
  • In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.

Nutrition Facts : Calories 407, Carbohydrate 63 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 361 mg

CREAMY LEMON CAKE



Creamy Lemon Cake image

A great cool dessert on a hot day.

Provided by LTIGGR2

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk

Steps:

  • Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
  • Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 50.6 g, Cholesterol 12.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 468.3 mg, Sugar 30.1 g

CREAMY LEMON "POKE" CAKE



Creamy Lemon

This fun cake is wonderful for parties, showers, and anytime you want a refreshing, lemony dessert. It is called "poke" cake because you poke holes in the cake and pour pudding into these. Once cut, the pudding will make yummy stripes through each slice. You could adapt the recipe for your favorite flavor cake and pudding combo. Please note: cook time is for cake.

Provided by Adopted Parisian

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

1 (1 lb) box lemon cake mix
1 1/4 cups water (for cake)
1/3 cup oil (for cake)
3 eggs (for cake)
16 ounces cream cheese, -softened
1/2 cup powdered sugar
1/8 cup lemon juice
2 (4 ounce) boxes instant lemon pudding mix (or pie filling)
4 cups cold milk (for pudding)
2 tablespoons grated lemon peel

Steps:

  • 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.

Nutrition Facts : Calories 613.1, Fat 33.6, SaturatedFat 14.6, Cholesterol 127.9, Sodium 803.3, Carbohydrate 69.3, Fiber 0.6, Sugar 25.9, Protein 10.5

LEMON POKE CAKE



Lemon Poke Cake image

This cool and creamy lemon poke cake will satisfy your sweet tooth. It's perfect for potlucks or serving to family members, friends, guests - you name it!

Provided by Lynda

Categories     Dessert

Time 3h42m

Number Of Ingredients 11

1 box lemon cake mix ((Betty Crocker SuperMoist Delights Lemon))
1 cup water
⅓ cup vegetable oil
3 eggs
½ cup prepared lemon frosting
3 Tablespoons lemon juice
14 ounces sweetened condensed milk
3.4 ounce vanilla pudding mix
1 ¾ cups whole milk
16 ounces whipped topping ((Cool Whip) thawed)
10 lemon Oreo sandwich cookies (crushed)

Steps:

  • Prepare the cake mix in a 9x13 baking dish according to the directions on the box. Bake as directed.
  • A few minutes before the cake is finished baking, melt the lemon frosting in the microwave for 30 seconds. Mix with lemon juice and sweetened condensed milk.
  • Once the cake has finished baking, remove it from the oven and poke holes in it using a wooden dowel or the end of a metal straw.
  • Pour the frosting mixture over the warm cake.
  • Combine the pudding mix with milk. Pour over the cake.
  • Cover the cake carefully - avoid letting the plastic wrap touch the pudding. Refrigerate for at least 3 hours or until completely chilled.
  • Spread whipped topping over the top of the cake and sprinkle crushed lemon cookies on top.

Nutrition Facts : ServingSize 1 slice, Calories 559 kcal, Carbohydrate 86 g, Protein 8 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 56 mg, Sodium 518 mg, Fiber 1 g, Sugar 64 g, UnsaturatedFat 11 g

LEMON DUMP CAKE



Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
  • Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
  • Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
  • Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

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