Go Back Email Link
+ servings
Print Recipe
5 from 3 votes

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.
Prep Time5 mins
Cook Time25 mins
Cooling Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cake, lemon, poke
Servings: 12 people
Calories: 354kcal
Cost: $4.36

Equipment

  • 9x13-inch pan
  • mixing bowls
  • mixing spoon
  • Wooden spoon
  • Liquid measuring cup
  • pastry spatula

Ingredients

  • 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

GARNISHES:

  • Lemon zest and slices both optional

Instructions

PREP OVEN AND PAN:

  • Move oven rack to the middle position and preheat the oven to 350 degrees F.
  • Spray a 9x13-inch pan with non-stick cooking spray. Set aside.

MAKE CAKE:

  • 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.

CHILL CAKE:

  • Cover and refrigerate the cake for one hour.

TO FINISH:

  • Spread the Cool Whip over the pudding layer.
  • Top with sliced lemons and zest, both optional. Serve.

Nutrition

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