How to Make Lemon Pudding Poke Cake - A Step-by-Step Guide

There's something about the combination of sweet and tangy flavors that just hits the spot, and this Lemon Pudding Poke Cake is the perfect example of that. This dessert is a guaranteed crowd-pleaser, with its moist and zesty cake base topped with a creamy lemon pudding. Whether you're hosting a summer barbecue, a potluck, or just craving a citrusy treat, this recipe is sure to be a hit!

The beauty of this cake is in its simplicity. It starts with a basic lemon cake mix, but with a fe...

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Ingredients

  • 1 package (2-layer size) white cake mix
  • 2 egg whites
  • 1 ⅓ cups water
  • 2 tablespoons oil
  • 1 quart cold milk
  • 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Information

  • Prep Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 24
  • Yield: 24 servings

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
  • Nutrition

    157 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 4mg
    • Sodium: 266mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 0g
    • Total Sugars: 20g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 87mg
    • Iron: 0mg
    • Potassium: 88mg