Lemonade Poke Cake

Directions

• 1

  Preheat the oven to 350 degrees and lightly grease a 9x13 baking dish. 

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• 2

  In a bowl combine the dry cake mix, eggs, milk, lemonade and oil, whisking together until a smooth cake batter forms. Pour the batter into the baking dish, smoothing out evenly. 

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• 3

  Bake the cake for 22 minutes or until lightly golden on the top and edges, springing back to the touch. Allow the cake to cool for 10 minutes. After 10 minutes take a fork and poke holes all over the slightly-warm cake. 

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• 4

  In a bowl combine the dry lemon Jello mix and the boiling water, whisking to dissolve. Then pour in the cold lemonade, stirring together. Pour this mixture over the cake. 

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• 5

  Place the cake in the fridge for 1 hour. 

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• 6

  To make the frosting add the dry pudding mix to a bowl and add 2 cups of milk. Using a whisk or handheld mixer, whisk this together for 5 minutes or until thickened. 

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• 7

  Fold the thawed Cool Whip into the pudding mixture until smooth. Frost the cake generously with this mixture (there may be extra – grab a spoon!) and place the cake back in the fridge until ready to serve. 

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• 8

  Keep the cake refrigerated. Garnish with sliced lemons if you desire. 

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