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Lemon Poke Cake
Lemon Poke Cake is made with lemon cake mix, lemon jell-o and topped with a delicious whipped lemon cream frosting!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
265
kcal
Author
Brandie @ The Country Cook
Ingredients
For the cake:
15.25
ounce
box lemon cake mix
(ingredients needed to make cake; eggs, oil and water)
3
ounce
box lemon gelatin (Jell-O)
1
cup
hot water
1
cup
cold water
For the frosting:
1
tub
lemon frosting
½
tub
(4 ounces) whipped topping
(Cool Whip)
Instructions
Bake cake according to package. Remove from oven and let cool about 5 minutes.
Poke holes all around the cake with fork, set aside.
In bowl whisk together jello and hot water until jello is dissolved. Whisk in cold water then pour over the cake.
Place cake in refrigerator to chill for 2-3 hours.
To make frosting in bowl add your frosting and beat with hand mixer until fluffy.
Fold in the whipped topping then spread over chilled cake.
Place back in refrigerator for about 2 hours to chill.
Top with lemon slices if desired.
Video
Nutrition
Calories:
265
kcal
|
Carbohydrates:
44
g
|
Protein:
8
g
|
Fat:
6
g
|
Sodium:
413
mg
|
Fiber:
1
g
|
Sugar:
27
g