Gluten Free Goddess Cookbook

Lemon Poke Cake

Lemon Poke Cake

1 pkg gluten free white cake mix (I use Pamela's or Namaste)
2 cups boiling water
1 pkg sugar free lemon gelatin
1 pkg sugar free lemon pudding
1 cup cold milk (I use soy or almond. Coconut milk can be used too.)
3 cups thawed whipped topping (I use Cool Whip Sugar Free.)

Cook the cake according to the directions on the package. Let cake cool, then pierce the cake with a large fork at approx. 1/2 inch intervals.

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour of the cake. Refrigerate for 3 hours.

Beat pudding mix and milk in large bowl with whisk for 2 min; stir in whipped topping.

Frost cake with pudding mixture. Refrigerate for at least 1 hour.