JELLO POKE AND POUR CAKE RECIPES

JELLO POKE CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Jello Poke Cake Recipe - Food.com - Food.com - Recipes ... image

Make and share this Jello Poke Cake recipe from Food.com.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12-15 pieces, 12-15 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) package white cake mix
egg, water, oil as needed to make cake
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
8 ounces Cool Whip

Steps:

Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.

Nutrition Facts : Calories 272.2, FatContent 9.5, SaturatedFatContent 4.8, CholesterolContent 0, SodiumContent 327.1, CarbohydrateContent 44.7, FiberContent 0.4, SugarContent 34.1, ProteinContent 2.7

LEMON JELLO CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPE…

Lemon Jello Cake Recipe - Food.com - Food.com - Recipe… image

Make and share this Lemon Jello Cake recipe from Food.com.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) package yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin (4 serving size package)
4 eggs
3/4 cup water
3/4 cup vegetable oil
2 cups sifted powdered sugar
2 lemons, juice and zest of
2 tablespoons melted butter

Steps:

Mix cake ingredients together for 4 minutes.
Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
or,if using a glass baking dish bake @325 for 45 minutes.
Poke holes all over the cake while hot.
Mix together icing: powdered sugar and lemons (grated rind and juices).
Pour this over the cake immediately, while it is still hot from the oven.
Serve warm or cold.

Nutrition Facts : Calories 456.9, FatContent 22.2, SaturatedFatContent 4.3, CholesterolContent 68, SodiumContent 362.1, CarbohydrateContent 61.2, FiberContent 0.5, SugarContent 44.9, ProteinContent 4.6

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