Creamy Lemon Poke Cake

• 1 (1 lb) box lemon cake mix
• 1 1/4 cups water (for cake)
• 1/3 cup oil (for cake)
• 3 eggs (for cake)
• 16 ounces cream cheese, -softened
• 1/2 cup powdered sugar
• 1/8 cup lemon juice
• 2 (4 ounce) boxes instant lemon pudding mix (or pie filling)
• 4 cups cold milk (for pudding)
• 2 tablespoons grated lemon peel

1. Bake cake according to box directions, using two 8 inch round pans.
2. While cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
3. When cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
4. Place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
5. Make pudding as directed.
6. Using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
7. Let remaining pudding mixture stand to thicken slightly.
8. Spread remaining frosting over top and sides of cake.
9. Spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
10. Sprinkle grated lemon peel over top of cake to garnish.
11. Refridgerate at least 1 hour or until ready to serve. Store cake in refrigerator.

lemon cake mix, water, oil, eggs, cream cheese, powdered sugar, lemon juice, lemon pudding, cold milk

Taken from www.food.com/recipe/creamy-lemon-poke-cake-140133 (may not work)