Lemon Pudding Poke Cake Recipe

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Ingredients

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Nutrition

Calories

Total time

Minutes

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Ingredients:

Serving

1 package (2- layer size) white cake mix
2 egg whites
1 1/3 cups water
2 tbsp oil
1 quart cold milk
2 package. (4 serving size) jell-o lemon flavor instant pudding & pie filling

Directions:

Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to frost cake.
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.33 Kcal (232 kJ)
Calories from fat	10.2 Kcal
		% Daily Value*
Total Fat	1.13g	2%
Cholesterol	0.82mg	0%
Sodium	125.31mg	5%
Potassium	68.18mg	1%
Total Carbs	10.07g	3%
Sugars	8.4g	34%
Protein	1.53g	3%
Calcium	51.3mg	5%

Amount Per 100 g
Calories	83.6 Kcal (350 kJ)
Calories from fat	15.41 Kcal
		% Daily Value*
Total Fat	1.71g	2%
Cholesterol	1.23mg	0%
Sodium	189.34mg	5%
Potassium	103.02mg	1%
Total Carbs	15.21g	3%
Sugars	12.7g	34%
Protein	2.31g	3%
Calcium	77.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.