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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!
Servings
12
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Ingredients
1x
2x
3x
▢
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
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
Serving:
1
Calories:
379
kcal
Carbohydrates:
57
g
Protein:
5
g
Fat:
15
g
Saturated Fat:
5
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
3
g
Trans Fat:
0.2
g
Cholesterol:
46
mg
Sodium:
440
mg
Potassium:
116
mg
Fiber:
1
g
Sugar:
25
g
Vitamin A:
139
IU
Calcium:
162
mg
Iron:
1
mg
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