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Lemon Pudding Poke Cake
Lemon Pudding Poke Cake

Lemon Pudding Poke Cake

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Cook Minutes 1 Hr 30 Min
Prep : 30 Min Cook: 1 Hr
A baked white cake poked with holes is filled and frosted with lemon pudding. When cut, pretty yellow pudding stripes are revealed inside.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
2 egg whites
1-1/3 cups water
2 Tbsp. oil
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
4 cups cold milk
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Step 1
Beat first 4 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in centre comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
Step 2
Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
Step 3
Refrigerate 1 hour.
Kraft Kitchen Tips!
Garnish with Flowers
Add an extra-special touch to desserts by sprinkling a few blossoms or petals of edible flowers around the edges of dessert plates. Purchase pesticide-free edible pansies, roses, violets and/or nasturtiums from specialty produce markets.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 300 mg
13 %
Carbohydrate 38 g
Fibre 0 g
Sugars 30 g
Protein 5 g
Vitamin A
4 %
Vitamin C
0 %
10 %
4 %
16 servings, 1 piece (121 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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