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Lemon Poke Cake

This Lemon Poke Cake offers a delightful balance of sweet and tangy flavors. Its moist texture and vibrant lemon flavor make it perfect for any gathering.

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 (15.25 oz) box lemon cake mix (plus ingredients to prepare as directed)
  • 1 (3.4 oz) box lemon instant pudding mix
  • 3 cups milk, divided
  • 1 (3.4 oz) box vanilla instant pudding mix
  • 3 cups frozen whipped topping, thawed

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan.
  • Prepare and bake the lemon cake mix as per package instructions.
  • Once cooled, poke holes in the cake using a wooden spoon handle.
  • Whisk together 2 cups of milk with lemon pudding mix until thick.
  • Spoon pudding mixture into the holes in the cake and spread excess on top.
  • Allow pudding to rest for about 10 minutes.
  • Mix remaining cup of milk with vanilla pudding mix and fold in whipped topping.
  • Frost the cake with the vanilla topping mixture.
  • Let the cake sit for 30 minutes before serving.

Notes

Ensure the cake is completely cool before poking holes to prevent pudding from running off.
Avoid overbeating whipped topping; gentle folding keeps it light and airy.
Let the cake sit after frosting to enhance flavors.

  • Author: Martha
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 24
  • Sodium: 230
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 25