Lemon Poke Cake is a sweety and tangy dessert recipe made with boxed lemon cake mix, lemon instant pudding mix and Cool Whip.
Lemon Poke Cake is a moist and flavourful cake perfect for your next party or gathering.
This refreshing citrus cake is sure to be a hit with both kids and adults.
This boxed cake mix poke cake recipe takes just over half an hour to prepare and then at least two hours to set in the refrigerator.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this lemon pudding cake, I started by preparing a boxed lemon cake mix in a 9 x 13 inch pan according to the package directions.
I set the cake aside to cool.
Once the cake was cooled, I used a wooden spoon handle to poke rows of holes in the cake.
I poured some instant lemon pudding mix and cold milk into a bowl.
I whisked until the pudding started to thicken.
Then I poured the pudding over the cake.
I spread the pudding evenly over the cake being sure to push it down into all the holes.
Then I placed the cake in the refrigerator for two hours to allow the pudding to set.
After two hours I spread some Cool Whip on top of the cake.
I sprinkled some fresh lemon zest on top of the Cool Whip.
Then the lemon cake was ready to serve.
This fresh and tangy lemon cake is super easy to make with the boxed cake mix and instant pudding mix.
This lemon dessert is the perfect combination of light and fluffy cake and rich moist pudding.
This cake could also be garnished with fresh lemon slices or lemon candies if desired.
This lemon cake can serve up to fifteen people, making it perfect for potlucks and gatherings.
If you are looking for an easy lemon dessert recipe, then you need to try this Lemon Poke Cake!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Lemon Poke Cake:
- 1 (15.25 ounce) box of lemon cake mix (plus ingredients listed on the package)
- 2 (3.4 ounce) boxes of instant lemon pudding mix
- 3 ½ cups cold milk
- 1 (8-ounce) tub of cool whip, thawed
- fresh lemon for topping (optional)
How to Make Lemon Poke Cake:
- Prepare the cake in a 9×13-inch pan according to the package directions. Set the cake aside to cool.
- Once the cake has cooled, poke holes over the cake every 1-1 ½ inches using the round handle of a wooden spoon.
- Whisk the lemon pudding mix and milk in a large bowl for 1-2 minutes or until the pudding just starts to thicken.
- Pour the pudding over the cake and spread it into an even layer with a spatula ensuring to press the pudding down into the holes.
- Place the cake in the refrigerator for two hours to allow the pudding the set.
- When ready to serve, top the cake with the whipped topping.
- Garnish with lemon slices or lemon zest if desired.
- Slice, serve and enjoy!
Lemon Poke Cake
Lemon Poke Cake is a sweety and tangy dessert recipe made with boxed lemon cake mix, lemon instant pudding mix and Cool Whip.
Ingredients
- 1 (15.25 ounce) box of lemon cake mix (plus ingredients listed on the package)
- 2 (3.4 ounce) boxes of instant lemon pudding mix
- 3 ½ cups cold milk
- 1 (8-ounce) tub of cool whip, thawed
- fresh lemon for topping (optional)
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions. Set the cake aside to cool.
- Once the cake has cooled, poke holes over the cake every 1-1 ½ inches using the round handle of a wooden spoon.
- Whisk the lemon pudding mix and milk in a large bowl for 1-2 minutes or until the pudding just starts to thicken.
- Pour the pudding over the cake and spread it into an even layer with a spatula ensuring to press the pudding down into the holes.
- Place the cake in the refrigerator for two hours to allow the pudding the set.
- When ready to serve, top the cake with the whipped topping.
- Garnish with lemon slices or lemon zest if desired.
- Slice, serve and enjoy!
Notes
- Store leftovers in the refrigerator for up to three days.
- If you love lemon, fold one tablespoon of lemon zest into the cake batter or pudding for an added tang.
- Be sure to use instant pudding mix and not the cook-and-serve kind. If you have the cook-and-serve kind, follow the instructions on the package to prepare the pudding, not the instructions listed above.
- You want to use something about ¼” in diameter to poke the holes in the cake to ensure the holes are large enough to create pockets of pudding. I find thin-handled wooden spoons are perfect for this.
- The lemon pudding can be substituted with lemon jello, although I like the added creaminess the pudding adds to the cake.
- Two cups of whipped cream can be used instead of cool whip to top the cake.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 307mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!