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Luscious Lemon Poke Cake

Prep Time:

30 min

Total Time:

4 hr 30 min

Makes:

What You Need

2 baked round white cake layers (9 inch), cooled

2 cups boiling water

2 pkg. (85 g each) JELL-O Lemon Jelly Powder

1 cup cold milk

1 pkg. (4-serving size) JELL-O Lemon Instant Pudding

3 cups thawed COOL WHIP Whipped Topping

Make It

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.

POUR milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Jazz It Up

Garnish with candied lemon slices or strips of lemon peel just before serving.

K:564v3ec:95270

(17)

Rated

by jmhamelin on 4/13/2009
" This cake got high praise! I used skewers to make the holes, plastic wrap to line the cake pans, and I spooned the jell-o over the cake."

See All Ratings and Comments

Serving Size = 1 slice (97 g)

Nutritional Information

Calories

300

Total fat

12 g

Saturated fat

4 g

Cholesterol

35 mg

Sodium

350 mg

Carbohydrate

45 g

Dietary fibre

0 g

Sugars

35 g

Protein

4 g

Vitamin A

2 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

4 %DV