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Craving a sunshine-bright, easy-peasy dessert? This lemon poke cake is your answer!
What You’ll Love About This Lemon Poke Cake Recipe:
Easy Recipe: Our recipe uses simple ingredients and requires minimal fuss, making it perfect for any baking level.
Versatility: Serve this cake as a refreshing dessert at a summer barbecue, a celebration such as a baby shower, a bridal shower, at a family gathering, or as a comforting snack anytime.
Nostalgic: One bite of this poke cake, and you will immediately be taken back to your Grandma’s kitchen. It will trigger joyful memories and warm emotions that will leave you craving another piece.
Ingredients and Substitutions:
Here’s what you’ll need to make this zesty and easy dessert.
- Lemon cake mix – We used a Duncan Hines cake mix. If you use something different, follow the instructions on the back of the box to make the cake. You can also make a homemade lemon cake if you prefer. For an extra citrus punch, add a tablespoon of lemon zest or a teaspoon of extract to the batter.
- Water, vegetable oil, eggs – These are standard ingredients needed for the lemon cake mix. For a richer flavor, consider swapping half the oil for melted butter.
- Instant lemon pudding mix – We used Jello pudding mixes and prefer their flavor over others. You can use cook and serve pudding mix, but note that you will have to chill the pudding before using it in the recipe. Alternatively, you can use homemade lemon pudding or lemon curd.
- Milk – Make sure you use cold milk. Also, we recommend using any cow milk except for skim.
- Cool Whip – You can use reduced fat Cool Whip. You can also use homemade whipped cream. Note that the cake won’t keep as long in the refrigerator because of the homemade whipped cream.
How To Make Lemon Poke Cake:
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
- Combine cake mix, water, oil, and eggs in a large bowl.
- Pour batter into a greased 9×13-inch pan and smooth evenly.
- Bake for 25 minutes in a 350°F (175°C) oven until a toothpick comes out with a few moist crumbs. Cool the cake for 1 hour.
- Poke holes all over the cake.
- Whisk pudding mix and milk in a medium bowl until smooth.
- Pour the pudding over the entire cake. Cover and refrigerate the cake for 1 hour.
- Spread Cool Whip over the chilled pudding layer.
- Finally, top with sliced lemons and zest before slicing and serving.
Top Tips and Tricks:
- Don’t overmix: Gently fold the batter until combined to avoid a tough cake. Remember, the pudding will add moisture later.
- Cool completely: Poke the holes and add the pudding only when the cake is completely cool, or the pudding will sink to the bottom.
- Poke pattern: Poke holes all over the cake, not just the center, for even pudding distribution. Use the end of a wooden spoon, chopstick, or straw for consistent size.
Make It A Meal:
- Serve this cake with a glass of milk or a scoop of vanilla ice cream. This is a great choice to serve your company.
Serving & Storage:
Serve: Enjoy at room temperature for up to 2 hours before it needs to be chilled.
Store: Thaw overnight in the fridge or for 1-2 hours at room temperature before serving.
Freeze: Wrap tightly in two layers of plastic wrap followed by two layers of foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Recipe FAQs:
Why is my poke cake soggy?
Do not skip the step of letting the cake chill in the fridge for at least one hour. This allows the cake time to absorb the pudding. If it does not have enough to set, the cake can be soggy instead of moist and fluffy.
What’s the best way to poke holes in a cake?
We have found that using the end of a wooden spoon is the best way to poke holes in the cake. It creates the perfect size pockets in the cake to fill the pudding with.
Why is it called poke cake?
The cake gets its name from the method used in making it: using the end of a wooden spoon to poke holes all over the cake and then filling the holes with pudding. This method creates an ultra-moist and flavorful cake.
More From The Cozy Fork:
Lemon Poke Cake
Equipment
- measuring cups
- mixing bowls
- 9×13-inch cake pan
- wooden spoon
- whisk
- rubber scraper
Ingredients
- 15.25 oz box lemon cake mix, we used Duncan Hines
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 packages instant lemon pudding mix, 3.4oz each
- 2 cups cold milk
- 8 oz container of Cool Whip
GARNISHES:
- Lemon slices and zest, optional
Instructions
MAKE THE CAKE:
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F.
- Spray a 9×13 inch pan with non-stick cooking spray and set it aside.
- In a large bowl, mix together cake mix, water, vegetable oil, and eggs until thoroughly combined.
- Pour the batter into the prepared baking pan, smoothing it into an even layer.
BAKE AND COOL:
- Bake for 25 minutes or until inserting a toothpick comes out with just a few moist crumbs. .
- Let the cake cool completely, for about 1 hour.
POKE AND FILL:
- Poke holes across the cake using the handle of a wooden spoon and set it aside.
- In a medium bowl, whisk together the pudding mix and milk until smooth.
- Then pour the pudding evenly over the cake.
CHILL THE CAKE:
- Cover the cake with plastic wrap and refrigerate the cake for one hour.
TO FINISH:
- Evenly spread the Cool Whip over the pudding layer.
- If desired, top it with optional sliced lemons and zest.
- Serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
