Lemon Poke Cake

Lemon Poke Cake

1 (18.25-ounce) package lemon cake mix
1 (3-ounce) package lemon-flavored gelatin
1 cup boiling water
1 (3.4-ounce) package instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 (8-ounce) container thawed whipped topping

Prepare and bake cake mix according to package directions for a 9-by-13-inch pan. Poke holes in cake with wooden spoon handle while it’s still hot.

In a medium bowl, make gelatin with only 1 cup boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.

In a medium bowl, make vanilla instant pudding with only 1 cup milk. Stir in vanilla and lemon extract. Fold in whipped topping. Spread over cake. Refrigerate cake for 1 hour before serving.
Serves 18