Medium Dessert

Lemon Pudding Poke Cake

Name: Lemon Pudding Poke Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 package (2-layer size) white cake mix; 2 eggs whites; 1.33 cups water; 2 tablespoons oil; 1 quart cold milk; 2 pkg. , 4 serving size

Total Time

1h 10m

15m prep · 55m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Lemon lovers will request this sweet and tangy poke cake again and again.

Ingredients

1 package (2-layer size) white cake mix
2 eggs whites
1.33 cups water
2 tablespoons oil
1 quart cold milk
2 pkg. , 4 serving size

Instructions

1

Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
3

Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.