Lemon Poke Cake
This Lemon Poke Cake bursts with citrusy goodness, thanks to a moist, fluffy cake soaked in a tangy lemon glaze. It's easy to whip up and perfect for any occasion, from potlucks to pool parties.
Servings: 12 people
Equipment
- measuring cups
- mixing bowls
- 9x13-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 9x13 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
Serving: 1slice | Calories: 282kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 309mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 158IU | Calcium: 153mg | Iron: 1mg