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Lemon Poke Cake

Lemon Poke Cake

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Course: Dessert
Kitchen: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 slices

Ingredients
 

  • For the Cake:
  • 1 box 15.25 oz lemon cake mix (plus ingredients required on the box)
  • For the Lemon Filling:
  • 1 box 3.4 oz instant lemon pudding mix
  • 2 cups cold milk
  • For the Topping:
  • 1 container 8 oz whipped topping (like Cool Whip), thawed
  • 1/4 cup lemon zest optional, for garnish
  • Sliced lemons optional, for decoration

Instructions

  • Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the lemon cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
  • Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake.
  • Make the Filling: In a medium bowl, whisk together the instant lemon pudding mix and cold milk until smooth. Let it sit for 2-3 minutes to thicken slightly.
  • Add the Filling: Pour the pudding mixture over the cake, spreading it evenly and ensuring it fills the holes. Refrigerate for 2 hours to allow the cake to set.
  • Top the Cake: Spread the thawed whipped topping evenly over the chilled cake. Garnish with lemon zest and sliced lemons, if desired.
  • Serve: Slice and serve cold.