Lemon Pudding Poke Cake
This Lemon Pudding Poke Cake is a zesty dessert featuring a moist lemon cake filled with creamy lemon pudding and topped with whipped topping. Perfect for lemon lovers and easy to make for any occasion!
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 9x13 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
Calories: 241kcalCarbohydrates: 46gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 346mgPotassium: 124mgFiber: 0.5gSugar: 21gVitamin A: 110IUVitamin C: 1mgCalcium: 160mgIron: 1mg
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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