Lemon Cream Poke Cake

15
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"A great cake for potlucks because the whipped topping won't melt very easily."

Original recipe yields 15 servings
OK
  • Cake
  • Pudding Layer
  • Whipped Cream Topping

Nutritional

  • Serving Size: 1 (222.2 g)
  • Calories 222.7
  • Total Fat - 12.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 190.4 mg
  • Sodium - 151.1 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 2.2 g
  • Sugars - 12.4 g
  • Protein - 9.8 g
  • Calcium - 137 mg
  • Iron - 1.3 mg
  • Vitamin C - 42.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 F. Grease a 9x13 baking dish.

Step 2

Combine all of the cake ingredients in a bowl and stir until smooth. Pour into the prepared pan and bake for 20-25 minutes, or till a toothpick comes out clean.

Step 3

Remove cake from oven. Using the handle of a wooden spoon, poke holes all over the cake, leaving about 3/4 between pokes.

Step 4

Make sure to take 1 teaspoon of instant pudding mix out of the package (you'll use it later in the whipped topping). Mix the remainder of the pudding mix with the milk and IMMEDIATELY pour it over the cake so it will sink into the holes. Wait too long and it will be too thick. Refrigerate the cake until it is totally cooled.

Step 5

Make the topping: Beat the whipping cream with the teaspoon of instant pudding mix and powdered sugar until it is stiff. Spread over the cooled cake. You can top each serving with a thin slice of lemon.

Tips & Variations


No special items needed.

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