LEMON STRAWBERRY POKE CAKE

This easy Lemon Strawberry Poke Cake is a refreshing and light dessert for hot summer days. The creamy lemon frosting pockets and fluffy strawberry mousse make this a favorite with everyone.
PREP TIME20 minutes
COOK TIME28 minutes
TOTAL TIME48 minutes

Ingredients

  • 1 lemon cake mix
  • 1 - 14 ounce can sweetened condensed milk
  • 1 - 16 ounce container lemon frosting
  • 1 - 21 ounce can strawberry pie filling
  • 1 - 8 ounce container Cool Whip, thawed
  • 1 1/2 cup diced strawberries

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
  2. Make and bake the lemon cake mix according to the package directions.
  3. Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
  4. Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
  5. Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula.
  6. Let the cake cool for an hour, then refrigerate until completely cooled.
  7. Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling.
  8. Spread on top of the cooled cake. Sprinkle the diced strawberries on top. Keep the cake refrigerated until ready to serve.

Nutrition Information:

YIELD:

 24
 

SERVING SIZE:

 1
 
Amount Per Serving:CALORIES: 241 TOTAL FAT: 7g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 12mg SODIUM: 218mg CARBOHYDRATES: 42g FIBER: 1g SUGAR: 30g PROTEIN: 3g

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