Lemon Poke Cake

5 from 9 votes

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!

Prep Time15

Cook Time40

Chill Time4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 309kcal

Author: Lauren Harris

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.

** Nutritional information is an estimate and may vary.

Nutrition