This cake is another version of the Jello poke cake with a pudding and Cool Whip mixture on top, but that doesn't make it any less delicious! A slice of lemony creamy goodness, yum!
Lemon Cream Poke Cake
1 box lemon cake mix
4 egg whites
1/3 cup oil
1 1/3 cups water
2 (3 oz.) boxes lemon Jello, divided
1 (3.4 oz.) box instant vanilla pudding
1 cup milk
1 (12 oz.) tub Cool Whip, thawed
Mix the cake mix, egg whites, oil and water, and beat until smooth. Pour into a greased 13x9-inch baking pan. Bake @ 350* F for 35-40 minutes, until the cake tests done. Poke holes all over the top of the cake with a fork. Mix one box of Jello with 3/4 cup boiling water, stirring until dissolved. Add 3/4 cup ice water and stir. Pour evenly over top of the cake, making sure to try and get the holes if possible. Chill in fridge until the cake is completely cooled and cold to the touch, about 2 hours. In a large bowl, combine the second box of Jello, pudding mix and milk, whisking until well combined. Fold in the Cool Whip. Spread evenly over top of the cold cake. Chill at least 30 minutes. Serve.
Makes about 16-20 servings.
No comments:
Post a Comment