Lemon Poke Cake topped with lemon pudding and whipped cream is a light, refreshing dessert that’s ideal for warm weather. This version is quick to prepare and yields a soft, moist cake bursting with bright lemon flavor.
Using a boxed cake mix keeps the recipe simple while still delivering great texture. If you can’t find a lemon cake mix, substitute a yellow mix and boost the flavor with fresh lemon juice and zest.
Lemon Poke Cake Ingredients
The ingredients below give you everything needed to make this lemon pudding poke cake. Refer to the recipe card for exact quantities.
- Lemon cake mix — or yellow cake mix plus lemon juice and zest if lemon mix isn’t available.
- Water
- Vegetable oil
- Eggs
- Instant lemon pudding mix
- Milk
- Whipped topping — such as Cool Whip.
- Fresh lemons — optional, for zest and thin slices as garnish.
Serve this Cake on a Cute Dessert Plate!
How to Make Lemon Pudding Poke Cake
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan. Set aside.
- In a large bowl, combine the cake mix, water, vegetable oil and eggs. Mix until smooth. Pour the batter into the prepared pan and bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Using the handle of a wooden spoon, poke holes about 1 inch apart across the surface.
- Whisk the instant lemon pudding mix with milk until smooth to make the pudding glaze.
- Pour the pudding evenly over the cooled cake, letting it settle into the holes. Refrigerate for one hour so the pudding sets into the cake.
- Spread whipped topping over the pudding layer. Garnish with lemon slices and zest, then serve chilled.
Can I Put Other Fillings in Poke Cakes?
Yes. A popular alternative is gelatin — pour prepared jello over the holes and refrigerate until it sets. Another delicious option is a cream cheese filling blended with a little powdered sugar and lemon, which adds richness and tang.
Storage Instructions
Cover the pan with plastic wrap and store the cake in the refrigerator for up to 3 days. After that, the pudding may make the cake overly soggy, so it’s best eaten within a few days.
FAQs
Use the handle of a wooden spoon to create even holes without removing too much cake. Large straws can work but often pull cake into the straw.
Fun Poke Cake Flavors
- Unicorn Poke Cake — colorful strawberry, grape and blue raspberry gelatin for a whimsical dessert.
- Patriotic Poke Cake — red, white and blue layers make a festive option for national holidays.
- Easter Poke Cake — pastel gelatin colors perfect for spring celebrations.
- Chocolate Pudding Poke Cake — a chocolate lover’s dream with chocolate pudding and whipped cream topping.
Lemon Poke Cake
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Ingredients
- 1 box lemon cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 2 packages instant lemon pudding mix 3.9 oz boxes
- 2 cups cold milk
- 8 oz whipped topping
- fresh lemons optional, zest and slices for garnish
Instructions
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Preheat oven to 350°F and prepare a 9×13-inch pan with cooking spray.
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Combine cake mix, water, oil and eggs in a large bowl and mix until smooth.
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Pour batter into the pan and bake 25 minutes or until a toothpick comes out clean.
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Cool the cake, then poke holes about an inch apart with a wooden spoon handle.
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Whisk pudding mix with milk until smooth.
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Pour the pudding over the cake and spread evenly.
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Refrigerate for one hour to set.
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Spread whipped topping over the pudding layer.
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Garnish with lemon slices and zest, then serve chilled.
Nutrition
The nutrition information is calculated using online nutrition tools and is provided as a general guide.
The recipe and photos are the property of Emily Enchanted© and may not be copied.