Lemonadepokecake Recipes

LEMON POKE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
• Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

LEMON POKE CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C) grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water. Beat for 2 minutes at medium speed.
• Pour batter into a 9x13 inch pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Remove cake from oven and poke evenly with a fork every 1/2 inch. Frost while still warm.
• In a medium bowl, combine confectioners sugar, 3 tablespoons water, 3 tablespoons oil and orange juice. Mix thoroughly and pour over cake, allowing it to saturate cake.

LEMONADE POKE CAKE

Steps:

• Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
• Poke holes in cake at 1" intervals with a wooden spoon.
• Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
• Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.

LEMONADE PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.

LEMON POKE CAKE

Steps:

• Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan.
• In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
• Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork.
• In a small bowl, mix together the lemon juice and confectioners sugar until smooth.
• Pour over hot cake.

LEMON CURD POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
• Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
• Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
• Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
• Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.