Lemon Poke Cake
This sweet, tart lemon poke cake is the perfect dessert to serve your family and friends!
Servings: 12
Calories: 466kcal
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