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Cream Cheese Lemonade Poke Cake

Course: Cake, Dessert, Poke Cake
Cuisine: American
Calories:
Author: Terri

Ingredients

  • 1 lemon supreme cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup oil
  • 1 3.4 oz box instant lemon pudding
  • 1 5 oz can evaporated milk
  • 2 8 oz packages cream cheese
  • 3/4 cup frozen lemonade concentrate
  • 1 8 oz container cool whip
  • 2 lemons for garnish, optional

Instructions

  • Preheat oven to 350° and grease a 13 x 9 glass baking dish. Set aside.
  • Mix cake mix according to package directions and bake for 23 minutes.
  • Remove from oven and let cool completely.
  • Once the cake has cooled, make multiple holes with the bottom of a wooden spoon over the entire surface of the cake.
  • For the pudding mixture, mix pudding and evaporated milk for 2 minutes on medium speed.
  • In a separate bowl, beat cream cheese for 3 minutes on medium speed.
  • Add lemonade concentrate and continue mixing until well incorporated.
  • Spoon pudding mixture into cream cheese mixture and mix until well blended.
  • Pour over cool cake, spread with spatula.
  • Cover with plastic wrap and refrigerate for 4+ hours or overnight.
  • Top with cool whip, garnish with lemon slices.
  • Enjoy!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg