Lemon Poke Cake
This easy Lemon Poke Cake is made with lemon cake mix, lemon pudding mix, milk, and cool whip. It’s a refreshing lemon dessert that is a family favorite.
Servings: 12 people
Liquid measuring cup
- 15.25 oz box lemon cake mix we used Betty Crocker
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 (3.4) oz packages instant lemon pudding mix
- 2 cups cold milk
- 8 oz container Cool Whip
- Lemon zest and slices both optional
In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
Pour batter into the prepared baking pan smooth into an even layer.
BAKE AND COOL:
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely, for about 1 hour.
POKE AND FILL CAKE:
Use the handle of a wooden spoon to poke holes over each inch of the cake. Set aside.
In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
Pour pudding over cake and spread evenly.
Serving: 1slice | Calories: 354kcal | Carbohydrates: 46g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 418mg | Potassium: 211mg | Fiber: 1g | Sugar: 19g | Vitamin A: 168IU | Calcium: 129mg | Iron: 2mg