This Lemon Pudding Poke Cake is a moist and flavorful delight for lemon lovers. This recipe combines a moist lemon cake with creamy lemon pudding for a crowd-pleasing dessert that’s easy to whip up for any occasion.
Easy Lemon Cake
If you’ve been around here long enough, you’ll know I have a soft spot for poke cakes. They’re such a simple yet effective way to elevate a basic boxed cake mix into something special. With its zesty lemon cake and luscious lemon pudding filling, this lemon version is no exception. It’s bright, citrusy, and the perfect dessert for summer potlucks or any occasion where you want to bring a little sunshine to the table.
If you love lemon desserts, check out my Lemon Oreo Truffles!
Simple Ingredients
- Box of lemon cake mix (plus ingredients listed on the package) – Provides a convenient shortcut for the cake base while delivering tangy lemon flavor.
- Milk – Used to make the creamy pudding filling.
- Instant lemon pudding mix – Provides extra lemony flavor and creamy filling.
- Lemon zest – Adds another layer of brightness and freshness to the pudding filling.
- Whipped topping – Adds a light and airy finish to balance out the richness of the pudding and cake.
Making the Lemon Poke Cake Recipe
- Bake the cake – Start by baking the cake in a 9×13-inch cake pan according to the instructions on the box. Once baked, allow the cake to cool completely to room temperature.
- Poke holes – Once the cake has cooled, take the handle of a wooden spoon and gently poke holes across the surface of the cake, spacing them about an inch apart.
- Prepare the pudding – Combine the milk, lemon pudding mix, and freshly grated lemon zest in a large bowl. Whisk vigorously until the pudding thickens and becomes smooth.
- Fill the holes – Next, pour the prepared pudding mixture evenly over the surface of the cake. Use a rubber spatula to spread the pudding and press it into the holes.
- Top with whipped topping – Spread the whipped topping over the entire surface of the cake, creating a smooth and even layer.
- Chill and garnish – Once assembled, refrigerate the cake until you’re ready to serve it. For a finishing touch, garnish the top of the cake with lemon slices or additional zest before serving.
Variations and substitutions
Different cake base – Instead of a lemon cake mix, you can use a yellow or white cake mix base to reduce the lemon flavor (although I don’t know why you would want to do this?). This will result in a milder lemon taste, which some may prefer.
Homemade lemon cake base – For a more homemade touch, you can use a homemade lemon cake base instead of a boxed mix. Simply bake your favorite lemon cake recipe in a 9×13-inch pan according to the recipe instructions.
Homemade whipped cream – If you prefer to avoid using store-bought whipped topping, you can make your own whipped cream. Whip 1 1/2 cups of heavy cream with a tablespoon of powdered sugar and a splash of vanilla extract until stiff peaks form. Use this homemade whipped cream as a substitute for the Cool Whip in the recipe.
Tips for success
- Use instant pudding – Opt for instant pudding mix rather than the cook-and-serve variety. Instant pudding sets quickly and is ideal for this recipe.
- Use cold milk – When preparing the pudding mixture, use cold milk to help it thicken properly. This ensures a creamy and smooth consistency for the pudding layer.
- Space the holes appropriately – When poking holes in the cake, make sure to space them appropriately. Poking them too close together can compromise the cake’s structure, leading to it falling apart. However, spacing them too far apart will result in not enough pudding in each bite.
- Thaw cool whip – Before spreading the whipped topping onto the cake, ensure that the Cool Whip is fully thawed. This will make it easier to spread evenly over the surface of the cake.
How to store the creamy lemon poke cake
To store leftover cake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It’s best to consume the cake within 2-3 days for optimal freshness and flavor.
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Lemon Pudding Poke Cake
Ingredients
- 1 box of lemon cake mix plus ingredients listed on the package
- 3 3/4 cups whole milk chilled
- 2 (3.4 ounce) box of instant lemon pudding mix
- 1 tablespoon lemon zest
- 1 (8 ounce) tub of whipped topping thawed
Instructions
- Baked the cake in a 9×13 inch pan according to the box instructions. Allow the cake to cool to room temperature.
- Using the handle of a wooden spoon, poke holes every inch over the surface of the cake.
- Combine the milk, pudding and lemon zest in a large bowl and whisk until the pudding thickens.
- Pour the pudding over the cake and spread it over the cake using a rubber spatula to press the pudding down into the holes.
- Top the cake with the whipped topping and spread it into an even layer.
- Refrigerate the cake until you are ready to serve it. Garnish with lemon zest or lemon slices if desired.
Notes
- Store leftovers in the refrigerator for 2-3 days.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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