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–+ servings

Lemon Poke Cake

Megan
This lemon poke cake is a fluffy and moist lemon cake layered with a creamy lemon pudding and light cool whip topping. Like any semi-homemade dessert, this lemon pudding poke cake comes together quickly and easily thanks to simple ingredients like lemon cake mix, lemon pudding mix, milk and cool whip. It’s a wonderfully refreshing lemon dessert that’s made for spring and summer entertaining.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

  • 1 9X13 baking pan
  • 2 large mixing bowls
  • 1 whisk
  • 1 wooden spoon

Ingredients
  

Lemon Cake

  • 1 15.25 oz. lemon cake mix
  • 3 large eggs (US), room temperature
  • 1 cup (237 ml) water, room temperature
  • ½ cup (118 ml) oil

Lemon Pudding

  • 2 3.4 oz. instant lemon pudding mix
  • 3 cups (711 ml) cold milk
  • 1 8 oz. tub cool whip
  • 1 lemon for topping

Instructions
 

  • 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. 
  • In a large mixing bowl, whisk the oil, eggs, water and lemon cake mix until well combined. 
    1 15.25 oz. lemon cake mix, 3 large eggs (US), room temperature, 1 cup (237 ml) water, room temperature, ½ cup (118 ml) oil
  • Pour the lemon cake into the prepared cake pan. Bake for 21-26 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
    Cool the cake in the cake pan for 15-20 minutes.
  • Using the parchment paper, gently lift the cake out of the pan to continue cooling on a cooling rack. 
    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.
  • Make the lemon pudding by whisking the boxes of lemon pudding mix with the milk until thicken, smooth and well combined.
    2 3.4 oz. instant lemon pudding mix, 3 cups (711 ml) cold milk
  • Spread about ½ of the lemon pudding across the cake, making sure to push the pudding into the holes. If you want to ensure the pudding makes it down into the poked holes, spoon or pipe the pudding into the holes. 
    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. 
  • 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!
    1 8 oz. tub cool whip, 1 lemon for topping

Notes

Store this lemon poke cake with pudding in an airtight container at in the fridge for up to 5 days.
Keyword Lemon Poke Cake, Lemon Poke Cake Recipe, Poke Cake with Pudding, Pudding Poke Cake
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