November 6, 2023
Review RecipeLemon 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, this lemon poke cake recipe doesn’t disappoint. The sweet citrusy treat boasts a deliciously moist cake infused with creamy lemon pudding that’s sure to be one of your new family favorites.
Lemon Poke Cake Ingredients
This recipe is made easy by using a boxed cake mix before being infused with the creamy filling.
With even more pudding on top, you are guaranteed a tangy treat.
You’ll need:
For The Cake:
- 1 box of yellow cake mix
- 1 (3.4-ounce) box of lemon pudding
- 1 cup of water
- ⅓ cup of vegetable oil
- 3 eggs
For The Pudding Topping:
- 2 (3.4-ounce) boxes of lemon pudding
- 4 cups of milk
- 4 cups of 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.
LEMON ZEST: If you’re looking to switch up the citrusy notes, consider using orange or lime zest instead of lemon.
This small change can bring a new dimension of flavor to the cake while maintaining that refreshing twist.
How To Make This Lemon Poke Cake Recipe
Once you bake the cake mix, the magic happens as you pour the creamy pudding into the holes in the cake, creating a moist and delicious dessert.
STEP ONE: Preheat the oven to 350°F. 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 in the preheated oven for 25 to 30 minutes.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
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 pudding 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 three to four 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.
If you love easy poke cakes, you will also want to try our better than sex cake and mocha poke cake recipes (try this Turtle poke cake, too!).
MORE LEMON RECIPES
Storage
Whether you’re planning to make it ahead of time or have leftovers, here are some tips to ensure your dessert stays delicious.
MAKE AHEAD: If you’re looking to save time on the day you plan to serve the lemon cake, you can definitely make it ahead.
Once assembled, cover the cake dish tightly with plastic wrap or an airtight lid. Refrigerate your cake until you’re ready to indulge.
IN THE FRIDGE: Tightly cover your lemon pudding poke cake, then place in the refrigerator for up to three days.
IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to three months. Wrap the cake tightly with plastic wrap before freezing.
This easy lemon poke cake takes only ten minutes to prep, and it bakes in half an hour, making it a great option for last-minute gatherings or a special occasion. 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 a 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
- Monkey Bread
- Lemon Lasagna
- Strawberry Jello Pie
- Oreo Pie
- Lemon Brownies
- Lemon Lush
- Lemon Dump Cake
- Lemon Cool Whip Cookies
- Lemon Curd
- Coconut Poke Cake
- Banana Pudding Cake
- Icebox Cake (Chocolate)
- Cherry Dr Pepper Cake
- Dr Pepper Brownies
- Lemon Custard Cake
- Strawberry Tres Leches Cake
- Eggnog Bread
- Lemon Fluff
- Butter Cake
- Milk Cake
- Strawberry Cheesecake Poke Cake
- Cinnamon Roll Poke Cake
- Lemon Cake
- Best Strawberry Cake
- Strawberry Crunch Poke Cake
- Pineapple Poke Cake
- American Flag Cake
- White Chocolate Blackberry Poke Cake
- Strawberry Poke Cake
- Lemon Cream Cheese Pie
- Lemon Buttercream
- Lemon Chiffon Cake
- Eggnog Poke Cake
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 ounces lemon pudding (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
Pudding Topping
- 6.8 ounces lemon pudding (2 boxes)
- 4 cups milk
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Pour the boxed cake mix and pudding mix into a large mixing bowl.
- Add water, oil, and eggs. Mix until just combined.
- Pour into a cake pan and bake in the preheated oven 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 wooden 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
- 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.
- 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.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- Make sure you don’t skip the chilling step. It’s important to give the pudding time to set and soak into the cake before serving it.
Nutrition
Calories: 466kcal | Carbohydrates: 101g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 484mg | Potassium: 159mg | Fiber: 1g | Sugar: 62g | Vitamin A: 191IU | Calcium: 199mg | 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. ๐
Mary Wetmore says
If I use lemon pie filling for the topping, do I still add the confectioners sugar and other ingredients listed for the topping? I want to make this for Thanksgiving , so I would be greatly appreciate it if you could answer quickly. Thank you so much.
Layne Kangas says
Hi, Mary – we haven’t tested it like that, so I am not sure how it would work to use pie filling for the topping instead of pudding.
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!
Mike Optie says
WHAT SIZE CAKE PAN ?????
Layne Kangas says
Hi, Mike – you’ll use a 9×13 pan. Enjoy!