Lemon Poke Cake Recipes

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LEMON POKE CAKE



Lemon Poke Cake image

This deliciously moist BEST Lemon Poke Cake recipe is perfect for any occasion! It's made easy thanks to a boxed cake mix and instant pudding!

Provided by Jessica Formicola

Categories     Dessert

Time 40m

Number Of Ingredients 11

15.25 ounce box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon lemon extract or fresh lemon juice
3.4 ounce box Instant Lemon Pudding
2 cups cold milk
1 pint heavy whipping cream
½ cup powdered sugar
1 teaspoon lemon extract or fresh lemon juice
Fresh lemon wedges (, for serving)

Steps:

  • Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
  • In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
  • Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
  • Allow the cake to cool slightly.
  • Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
  • Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
  • Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
  • When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
  • Fold in lemon extract or fresh lemon juice.
  • Cover and chill for 30 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 320 kcal, Carbohydrate 37 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 74 mg, Sodium 282 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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

LEMON CURD POKE CAKE



Lemon Curd Poke Cake image

A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.

Provided by Yoly

Categories     Poke Cake

Time 1h45m

Yield 16

Number Of Ingredients 8

nonstick cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
3 large eggs
1 cup water
⅓ cup vegetable oil
1 (11 ounce) jar lemon curd
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 teaspoon lemon zest (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
  • Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
  • Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
  • Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
  • Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g

LUSCIOUS LEMON POKE CAKE



Luscious Lemon Poke Cake image

Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 6

2 round white cake layers (9 inch), cooled
2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
  • Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g

LEMONADE POKE CAKE



Lemonade Poke Cake image

This recipe appeared in a local newspaper. My family likes anything lemon. This is great for the summer because it is simple and refreshing.

Provided by CURLEYBERLEY

Categories     Dessert

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box lemon cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
6 ounces frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
  • Poke holes in cake at 1" intervals with a wooden spoon.
  • Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
  • Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.

Nutrition Facts : Calories 570.6, Fat 25.7, SaturatedFat 9.1, Cholesterol 80.6, Sodium 460.2, Carbohydrate 81.3, Fiber 0.8, Sugar 58, Protein 5.6

LEMON POKE CAKE



Lemon Poke Cake image

I got this off of allrecipes.com website. It is delicious!!!!!! I have made it 3-4 times since finding it in March. Very moist, YUM.

Provided by ladyautumn

Categories     Dessert

Time 50m

Yield 1 9 x 13 cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) yellow cake mix
1 (3 1/2 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
1/3 cup lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrres. Grease and flour a 9 x 13 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 40-45 minutes, until toothpick 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 300.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 53.5, Sodium 310.4, Carbohydrate 46.5, Fiber 0.4, Sugar 28.9, Protein 3

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

LEMON POPPY SEED POKE CAKE



Lemon Poppy Seed Poke Cake image

Betty Crocker™ Super Moist™ lemon cake mix, combined with a generous amount of poppy seed, is moistened with a bright, lemon-flavored syrup for this new twist on a classic muffin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons poppy seed
1/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 container Betty Crocker™ Whipped fluffy white frosting
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
  • Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
  • Spread frosting evenly on top of cake. Sprinkle with lemon peel.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 37 g, TransFat 0 g

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From sweetandsavorymeals.com
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BEST LEMON BLUEBERRY POKE CAKE RECIPE - DELISH
2018-07-24 Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl. Let cool for 15 minutes, then fold in whipped topping. Make frosting: In a large ...
From delish.com
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LUSCIOUS LEMON POKE CAKE – AUNT BEE'S RECIPES
Instructions. Prepare cake in a 13x9 pan according to package directions. Poke holes in cake with large fork at 1/2 inch intervals. In a bowl, add boiling water to gelatin mix. Stir until completely dissolved and carefully pour over cake. Refrigerate for 3 hours. Beat pudding mix and milk in a large bowl with a whisk.
From auntbeesrecipes.com
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Top Asked Questions

How to make a lemon cake?
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.
What is a lemon poke cake?
Make sure you PIN Lemon Poke Cake! Poke cakes essentially have essentially three parts: a cake base, a custard or jello “filling,” and a frosting or topping. This lemon poke cake has a yellow cake as the base, a lemon pudding as the filling, and a whipped lemon frosting for the topping. If you love lemon, you are going to enjoy this cake!
How do you make poke 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. 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.
What to do with lemon jello poke cakes?
Bring the lemon jello cake to a potluck, serve it at your BBQ or holiday party, or make it to enjoy at home with the family. No matter the occasion, jello poke cakes are always a hit!

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