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Lemon Poke Cake
This sweet, tart lemon poke cake is the perfect dessert to serve your family and friends!
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An easy homemade dessert you’ll love, this lemon poke cake recipe doesn’t disappoint. I’m a huge fan of old-fashioned recipes, the kind that gets passed down from grandma like this sweet citrusy treat. And this fabulous recipe fits the bill. It’s sure to be one of your new family favorites.
If you love easy poke cakes, you will also want to try our Better Than Sex Cake and Mocha Poke Cake recipes.
LEMON POKE CAKE INGREDIENTS
You’ll need:
For the Cake:
- 1 box yellow cake mix
- 1 (3.4-ounce) box lemon pudding
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
For the Pudding Topping:
- 2 (3.4-ounce) boxes lemon pudding
- 4 cups milk
- 4 cups powdered sugar
SUBSTITUTIONS AND ADDITIONS
CAKE MIX: We used yellow cake mix in this recipe, but there are plenty of different flavors that would work just as well. White cake mix or lemon cake mix would be ideal choices for this easy lemon cake.
LEMON: If you stick with white or yellow cake mix and want to increase the lemon flavor, you can add a couple of drops of lemon extract or a little lemon zest.
TOPPING: In place of lemon pudding for the topping, you could use lemon pie filling or lemon curd.
HOW TO MAKE THIS LEMON POKE CAKE RECIPE
STEP ONE: Pour the boxed cake mix and pudding mix into a large mixing bowl.
STEP TWO: Add the water, oil, and eggs and mix until it’s just combined.
STEP THREE: Pour the cake batter into the cake pan and bake at 350°F for 25 to 30 minutes.
STEP FOUR: When the cake is finished baking, remove it from the oven and let it cool slightly.
STEP FIVE: Poke 12 holes in the baked cake using the handle of a wooden spoon.
PRO TIP
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP SIX: Mix the lemon pudding, milk, and powdered sugar. Stir until all ingredients are well combined.
STEP SEVEN: Pour half of the pudding mix over the top of the cake, making sure it sinks into all of the holes.
PRO TIP
When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the pudding fills the holes completely.
STEP EIGHT: Continue mixing the remaining pudding until it thickens completely and then spread over the top of the entire cake.
STEP NINE: Place in the fridge for 3 to 4 hours until completely set and chilled.
PRO TIP
Make sure you don’t skip this step. It’s important to give the pudding time to set and soak into the cake before serving it.
HOW TO SERVE
Add a dollop of whipped cream or Cool Whip on top of this luscious lemon poke cake and a scoop of vanilla ice cream on the side. This cake is lovely and fresh, perfect for a light dessert on a warm evening.
MORE LEMON RECIPES
STORAGE
IN THE FRIDGE: Tightly cover your lemon pudding poke cake then place in the refrigerator for up to 3 days.
IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to 3 months. Wrap the cake tightly with plastic wrap before freezing.
This easy lemon poke cake takes only 10 minutes to prep and it bakes in half an hour, making it a great option for last-minute gatherings or a special occasion. Plus, it’s so simple, you could easily enlist little helpers. Even though it doesn’t take long to make, it offers a big, bold, incredible burst of lemon flavor you’ll really enjoy.
FREQUENTLY ASKED QUESTIONS
What is a poke cake?
Poke cake recipes create an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.
What do you use to poke holes in poke cake?
The end of a wooden spoon or a wooden skewer is the best size to poke holes in the cake.
Can I freeze this poke cake?
This lemon poke cake freezes well and will last in the freezer for up to three months.
MORE RECIPES YOU’LL LOVE
Lemon Poke Cake
This sweet, tart lemon poke cake is the perfect dessert to serve your family and friends!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Ingredients
CAKE
- 1 box yellow cake mix
- 3.4 -ounce box lemon pudding
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
PUDDING TOPPING
- 2 (3.4-ounce) boxes lemon pudding
- 4 cups milk
- 4 cups powdered sugar
Instructions
- Pour the cake and pudding mix into a large mixing bowl.
- Add water, oil, and eggs. Mix until just combined.
- Pour into a cake pan and bake at 350°F for 25 to 30 minutes.
- When the cake is finished, remove it from the oven and let cool slightly.
- Poke 12 holes in the cake using the handle of a large round spoon.
- Mix the lemon pudding, milk, and powdered sugar. Stir until all ingredients are well combined.
- Pour half of the pudding over the top of the cake, making sure it sinks into all of the holes.
- Mix the remaining pudding until it thickens completely then spread over the top of the cake.
- Place in the refrigerator for 3 to 4 hours until completely set and chilled.
Video
Notes
TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the pudding fills the holes completely.
TIP: Make sure you don’t skip this step. It’s important to give the pudding time to set and soak into the cake before serving it.
Nutrition
Calories: 303kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 94mg | Potassium: 124mg | Fiber: 1g | Sugar: 43g | Vitamin A: 191IU | Calcium: 100mg | Iron: 1mg
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Comments
Beckie wilkerson says
Can this be frozen. I used the comstock lemon filling.
Layne Kangas says
I haven’t tried freezing it before!
Lyn says
Why couldn’t a lemon cake mix be used? Wouldn’t there be more of a lemon taste to it? As for the lemon pudding that is a very rare here in Montreal, have looked everywhere and even checked with Amazon, it can’t be found. They have it at Amazon U.S. but refuse to send it to Canada. So I went out and bought Dr. Oetker lemon pie filling and contacted them to see if instead of using water in the recipe, I use milk and they were great, sent me complete instructions on how to use it in recipes that require lemon pudding. Reason I am so interested is because I came across a recipe for lemon fudge and that is the only ingredient I was having trouble finding. So now that I have all the makings for it, I am going to attempt it. I will also try it for the lemon dump cake. Should be a very interesting experience. What do you think? Would like to hear your feedback on this. Thank you for your attention to my wild idea. Where there is a will, there is a way.
Lyn
Layne Kangas says
Hi, Lyn – you could substitute a lemon cake mix instead if you’d like. We’ve always enjoyed it with the recipe shared but you’re welcome to experiment for your own tastes. 🙂
Gloria says
Oh my goodness, so yummy!
Tammy says
Do you use instant or cooked lemon pudding mix?
Layne Kangas says
Hi, Tammy – you’ll use instant pudding mix. Enjoy!