Lemon Cream Poke Cake
Recipe: #38511
April 19, 2022
"A great cake for potlucks because the whipped topping won't melt very easily."
Original is 15 servings
Ingredients
- Cake
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- Pudding Layer
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- Whipped Cream Topping
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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 by Step Method
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
No special items needed.
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