Yield: 20 slices
Lemon Poke Cake
Prep Time
10 minutes
Chill Time
4 hours
Total Time
4 hours 10 minutes
Deliciously easy Lemon Poke Cake! Made with boxed cake and lemon gelatin, this poke cake gets even better when you add homemade lemon curd. It's the dreamy creamy citrus dessert of your dreams.
Ingredients
- 1 yellow cake mix, with ingredients to prepare according to package
- 1 box (3 ounce) lemon JELL-O gelatin
- 1 cup boiling water
- 1 pint lemon curd
- 16 ounce Cool Whip, thawed
- ½ cup crushed Nilla Wafer cookies
Instructions
- Prepare yellow cake mix according to package in a 13x9 baking dish. Remove from oven and poke holes all over cake. I use a meat thermometer for this (skewer or wooden spoon handle would work too!).
- Combine gelatin with boiling water. Pour over warm cake, into poked holes.
- Refrigerate cake with plastic wrap for 4 hours, or overnight.
- Before serving, spread lemon curd over top of cake. Top with Cool Whip and crushed cookies.
- Store in refrigerator for up to 4 days. ENJOY.
Notes
- Use homemade or store bought lemon curd (found in baking aisle).
- If you'd like, you can substitute lemon pudding for the curd. After pouring your gelatin on the cake, whisk 1 box (3.4oz) instant lemon pudding mix with 2 cup milk. Pour over cake. Refrigerate 4 hours or overnight. Top with Cool whip and cookies.
- Swap out yellow cake mix for lemon cake mix instead!
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 206mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.