Lemon Poke Cake with lemon pudding and whipped cream topping is a refreshing dessert perfect for summer. This cake is so easy to make!
Lemon Poke Cake Ingredients
To make this lemon pudding cake, you will need the following ingredients (see the recipe card below for exact amounts):
- Lemon cake mix
- Water
- Vegetable oil
- Eggs
- Instant lemon pudding mix
- Milk
- Whipped topping
- Lemons
How to Make Lemon Poke Cake
Preheat the oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined. Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
Pour pudding over cake and spread evenly. Refrigerate for one hour.
Spread the whipped topping over the pudding layer. Top with sliced lemons and zest. Serve.
Can I Put Other Filling in Poke Cakes?
One common filling for poke cakes is jello. You could use a lemon jello packet mixed with water. Then, use a spoon to pour the liquid jello mix into the holes. Refrigerate until the jello has soaked through or become solid.
Another option is making a cream cheese filling. Yum!
Fun Poke Cake Flavor
Unicorn Poke Cake – Strawberry, grape and blue raspberry gelatin make this cake extra magical.
Patriotic Poke Cake – This red, white and blue cake is perfect for the 4th of July.
Easter Poke Cake – Pastel colors in this spring poke cake are so pretty.
Lemon Poke Cake
Lemon Poke Cake with lemon pudding and whipped cream topping is a refreshing dessert perfect for summer. This cake is so easy to make!
Ingredients
- 1 box lemon cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 2 3.9 oz packages instant lemon pudding mix
- 2 cups cold milk
- 1 8oz whipped topping
- Optional: Lemon zest and slices for garnish
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
- Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
- In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
- Pour pudding over cake and spread evenly.
- Refrigerate for one hour.
- Spread the whipped topping over the pudding layer.
- Top with sliced lemons and zest. Serve.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 266mgCarbohydrates: 30gFiber: 0gSugar: 16gProtein: 4g
