Lemon Poke Cake 

This lemon poke cake is a fluffy and moist lemon cake layered with a creamy lemon pudding and light cool whip topping. It’s a wonderfully refreshing lemon dessert that’s made for spring and summer entertaining.

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.

Step 1:  

In a large mixing bowl, whisk the oil, eggs, water and lemon cake mix until well combined.

Step 2:  

Pour the lemon cake into the prepared cake pan. Bake for 21-26 minutes. Cool the cake in the cake pan for 15-20 minutes.

Step 3:  

Once the cake has cooled for 1 hour or is no longer warm to the touch, poke holes in the cake using the bottom of a thick skewer or wooden spoon.

Step 4:  

Make the lemon pudding by whisking the boxes of lemon pudding mix with the milk until thicken, smooth and well combined. Spread about ½ of the lemon pudding across the cake, pushing the pudding into the holes.

Step 5:  

Then spread the remaining half of the pudding across the cake. Cover the pudding with plastic wrap and chill in the fridge for at least 1-2 hours and up to overnight.

Step 6:  

When you are ready to serve the cake, top the lemon poke cake with cool whip, lemon slices and lemon zest. Slice, serve the cake and enjoy!

Step 7:  

Get the recipe by clicking the button below!