Soft, sweet and super moist, Lemon Poke Cake is an easy, bright dessert to make. It starts with boxed cake mix, while lemon pudding adds additional citrusy lemon flavor as well as delightful texture. Finish it off with a layer of fluffy Cool Whip for a simply summer dessert everyone is sure to love!
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While chocolate desserts will always be my favorite, lemon is a very, very close runner up. That sweet citrusy flavor is like sunshine all wrapped up into a yummy treat.
This is a semi-from scratch recipe, which are the best when you want to save time or aren’t the biggest fan of baking. It’s made using box cake mix and pudding mix. We use Cool Whip for the topping, but you can use homemade whipped cream, if you prefer.
The lemon cake mix is made extra moist by the addition of Jello pudding which incorporates sweet, lemon flavor into every single bite, as well.
If you love lemon desserts as much as I do, you have to try these Mini Lemon Cupcakes too!
Why This Recipe Works
This is a very easy recipe to prepare. It’s made with Jello pudding, box cake mix, Cool Whip and pantry staples. It’s a fun recipe to make with the kids too.
The cake is very moist with a tender crumb from the added pudding. It has delicious lemony flavor all throughout.
It’s perfect for birthdays and other celebrations especially during the spring and summer.
Step-By-Step Instructions
Ingredients
- 15.25 ounce box lemon cake mix
- 1 1/3 cups whole milk
- 1/3 cup vegetable oil
- 2 eggs
- 3 egg yolks
- 2 cups whole milk
- 3.4 ounce box Jello lemon pudding mix (not photographed)
- 8 ounce Cool Whip Topping (not photographed)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Spray a 9×13-inch baking dish with non-stick spray. Set aside.
Create!
In a large mixing bowl combine the cake mix, milk, oil and eggs. Whisk together until just combined.
Transfer the batter into the prepared baking dish, then place it into the preheated oven on the center rack.
Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Once baked, remove from the oven and let cool.
Once the cake has cooled down some, poke holes into it using a chopstick or wooden spoon handle.
Chef’s Tip: for best results, don’t let the cake cool all the way before poking holes into it. It is easiest to poke the holes while the cake is still slightly warm.
In a large mixing bowl whisk together milk and pudding until just combined. Pour evenly over the top of the cake and let it soak in.
Chef’s Tip: make sure you don’t mix the pudding long enough for it to become soft set. Only whisk it long enough to dissolve the pudding mix. You want the mixture to be liquid, that way the cake will soak it up.
Add the cool whip over top, then cover and place the entire cake into the refrigerator to chill for at least 4 hours or overnight.
Present!
Once the cake is chilled, slice and serve.
You can also top the finished cake with lemon slices, if desired.
Tips and Techniques
- You can swap out the cake mix and pudding mix for different flavors, such as chocolate or vanilla.
- For best results, don’t let the cake cool all the way before poking holes into it. It is easiest to poke the holes while the cake is still slightly warm.
- Make sure you don’t mix the pudding long enough for it to become soft set. Only whisk it long enough to dissolve the pudding mix. You want the mixture to be liquid, that way the cake will soak it up.
- Store leftover cake in an airtight container in the refrigerator. Consume within 4 days.
FAQ’s
Can You Freeze A Poke Cake?
Yes, you can freeze a poke cake. Wrap it tightly in plastic wrap and freeze up to 3 months. Thaw in the refrigerator prior to serving. It is recommended to add the Cool Whip just prior to serving.
More Lemon Recipes
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Lemon Poke Cake
Ingredients
- 15.25 ounce box lemon cake mix
- 1 1/3 cups whole milk
- 1/3 cup vegetable oil
- 2 eggs
- 3 egg yolks
- 2 cups whole milk
- 3.4 ounce box Jello lemon pudding mix
- 8 ounce Cool Whip Topping
Instructions
- Preheat your oven to 350°F.
- Spray a 9×13-inch baking dish with non-stick spray. Set aside.
- In a large mixing bowl combine the cake mix, 1 1/3 cups milk, oil, eggs and egg yolks. Whisk together until just combined.15.25 ounce box lemon cake mix, 1 1/3 cups whole milk, 1/3 cup vegetable oil, 2 eggs, 3 egg yolks
- Transfer the batter into the prepared baking dish, then place it into the preheated oven on the center rack. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and let cool.
- Once the cake has cooled down some, poke holes into it using a chopstick or wooden spoon handle.
- In a large mixing bowl whisk together 2 cups of the milk and pudding until just combined. Pour evenly over the top of the cake and let it soak in.2 cups whole milk, 3.4 ounce box Jello lemon pudding mix
- Add the Cool Whip over top, then cover and place the entire cake into the refrigerator to chill for at least 4 hours or overnight.8 ounce Cool Whip Topping
- Once the cake is chilled, slice and serve.
Notes
Tips and Techniques
- You can swap out the cake mix and pudding mix for different flavors, such as chocolate or vanilla.
- For best results, don’t let the cake cool all the way before poking holes into it. It is easiest to poke the holes while the cake is still slightly warm.
- Make sure you don’t mix the pudding long enough for it to become soft set. Only whisk it long enough to dissolve the pudding mix. You want the mixture to be liquid, that way the cake will soak it up.
- Store leftover cake in an airtight container in the refrigerator. Consume within 4 days.
Nutrition