Lemon Poke Cake

This Lemon Poke Cake is a breeze to make using a basic boxed cake mix and instant pudding. Perfect for potlucks, birthday parties, or any type of get-together!

Poke cakes are a great choice for any occasion. They’re effortless to prepare, moist, and bursting with flavors. Some of my favorites include Quadruple Chocolate Poke Cake and Patriotic Poke Cake.

But, have you tried a lemon poke cake? It’s a delectable dessert that’s full of zesty lemon flavors. The magic lies in the “poke” technique that allows the cake to absorb the lemon pudding mix, resulting in a mouth-watering, moist cake.

Not only is this cake simple to make, but it’s also a crowd-pleaser for both kids and adults. It was such a hit in my household that my son even requested it for his birthday this year! And with its irresistible tangy taste, it’s no surprise that we had no leftovers.

So, if you’re looking for a refreshing and delightful dessert that’s as visually appealing as it is tasty, give this lemon poke cake a try!

Why You’ll Love This Poke Cake

• Effortless to prepare – using ingredients that are likely in your pantry already.
• Easy to make – can be whipped up in no time.
• Highly adaptable – simple ingredient substitutions can transform the flavor.
• Generously sized – this cake can feed a crowd, serving about 12 people when baked in a 9X13 pan.

What You Need

• Lemon Cake Mix
• Lemon Pudding Mix – we used 2 boxes. If you want to use only one box use only 1 cup cold milk.
• Water
• Eggs
• Vegetable Oil
• Cool Whip
• Milk

Recipe Variations

• Change it up and use any flavor of cake and pudding mix that you’d like.
• If you don’t have lemon cake mix, you can substitute for white or yellow cake mix plus add 2 tablespoons of lemon juice.
• If you don’t have pudding you can use Jello instead. The texture won’t be cream but still delicious.
• We used 2 boxes of instant pudding mix. If you want to use only one box the use only 1 cup cold milk.

How to Make a Lemon Poke Cake

1. Preheat oven to 350 degrees.
2. In a bowl, combine cake mix, water, eggs and vegetable oil and mix until fully combined.
3. Spray a 9X13 pan with cooking spray and pour the cake batter in the pan.
4. Bake for about 25-28 minutes or until toothpick comes out clean when inserted in the middle.
5. Allow cake to cool completely usually about an hour.
6. Using the handle of a wooden spoon or something similar and poke holes in the cake making rows.
7. In a bowl, combine milk and pudding mix and whisk until smooth.
8. Pour over top of cake and spread evenly with a spatula.
9. Cover cake and place in fridge for about 1-2 hours or until set.
10. Spread Cool Whip over top and garnish with the zest of a lemon and lemon slices.
11. Slice and enjoy!

Recipe Tips

• Make holes about 1 in apart to avoid the cake being too soggy.
• For best results refrigerate cake for at least 2 hours or overnight so pudding can set.

Storing

Store any remaining cake covered in the fridge for up to 4 days.

FAQs

Can you make poke cake ahead of time?

Yes, and I highly recommend doing so 24 hours in advance to give the pudding time to set overnight. Make sure to keep in fridge until ready to serve.

Can I make this poke cake in a round pan?

Yes, you can but will need 2 round cake pans to make a double layer cake or 2 single round cakes.

Can you freeze poke cake?

Yes, you can freeze poke cake. To do so, leave unfrosted and allow the pudding to set in the fridge for at least 2 hours. Wrap tightly in plastic and place in freezer for up to 2 months. Thaw in fridge overnight before serving.

Recipe