Lemon Poke Cake

Last Updated on February 27, 2021 by Michele Tripple

This post contains affiliate links. If you click and buy we may make a commission, at no additional charge to you. Please see our disclosure for more details.

This lemon poke cake is perfect for every lemon-lover. Sweet with a touch of tartness, you’ll be dreaming of all things lemon after the first bite.

Lemon Pudding Poke Cake

Our family loves all things lemon. From desserts to savory dishes, we can’t seem to get enough of it like our lemon loaf, our famous lemon bars, or easy lemon cake mix cookies! Even our kids enjoy the tartness that lemon adds to any food. To round up our poke cake recipes we had to share this amazing lemon poke cake recipe for those who also can’t get enough lemon!

Creamy and rich, with just a touch of tart, this dessert is perfect for your next gathering. Your friends will be amazed that lemon could taste so good! Not a fan of lemon, but looking for something rich and creamy? You can’t go wrong with Oreo poke cake or this incredible Mississippi mud cake. Or see the tips and tricks section below for an amazing strawberry-lemonade version of this cake. 

Lemon Poke Cake

Prep Time: 5 minutes

Bake Time: 25 minutes

Cool Time: 1 hour

Chill Time: 1 hour

Total Time: 2 hours 30 minutes

Yield: 1 9×13 inch cake

Servings: 28 slices

Ingredients

  • 1 box lemon cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 – 3.9 oz packages instant lemon pudding mix
  • 2 cups cold milk
  • 1 – 8 oz tub whipped topping
  • Lemon zest and slices for garnish (optional)

The Following Tools Will Be Helpful When Making These!

9×13 Cake Pan

Large Mixing Bowl

Wooden Spoon

Measuring Cups and Spoons

Rubber Spatula

Electric Hand Mixer

How to Make Lemon Poke Cake

  • Preheat the oven to 350 degrees Fahrenheit.
  • Prepare a 9×13 inch baking pan with cooking spray. Set aside.
  • In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
  • Pour batter into the prepared baking pan.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool (about 1 hour).
  • Using the handle of a wooden spoon poke holes all over the cake (about 1 inch apart). 
  • In medium mixing bowl, combine instant pudding mix and milk. Whisk together until smooth. 
  • Pour pudding over cake and spread evenly.
  • Refrigerate for one hour.
  • Spread whipped cream over the pudding layer.
  • Top with sliced lemons and zest (optional) and serve immediately.

Tips Tricks and FAQs

  • For an extra fluffy cake, use an electric hand mixer to beat batter on medium speed for 2 minutes.
  • Need less lemon? Try a fun strawberry-lemonade twist on the classic. Combine one box (4-servings) strawberry jello mix with 1 cup boiling water. Stir until dissolved and then add ½ cup cold water to the mix. Pour a tablespoon of jello in each hole in the cake and refrigerate for one hour. Top with whipped cream and lemon zest for an exciting take on this already amazing dessert!
  • Don’t rush the cooling process. If you pour the pudding over the cake before it is cooled, the pudding will become runny and the cake will be soggy. If you need to hurry, put the cake in the freezer for about 30 minutes.
  • Be sure to use instant pudding for the quickest preparation. Instant pudding does not need to sit in the fridge to thicken!
  • For an even richer cake, replace the oil with softened butter and the water with milk! Nobody will believe that you used a boxed cake mix!
  • Change it up with the flavors! Try using different flavors of cake mixes and mix up the pudding flavors to fit your preference.

Storage

Be sure to store leftovers in an airtight container in the fridge. When stored properly, this poke cake should keep for up to 3 days.

Can I make this dessert ahead of time?

Yes! Simply prepare as directed and store in an airtight container in the fridge until ready to serve. If topping with lemon slices and zest, wait to do so until you serve the cake.

Are there other Flavors of poke cakes that I can create?

Poke cakes are so easy to change up! You can easily do this by swapping out the jello or the pudding to any flavor you want! Try these fun poke cake ideas!

Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!

Love lemon? Try these other delicious recipes! 

Shortbread Crust Lemon Bars

Lemon Cake Mix Cookies

Lemon Loaf

Lemon Raspberry Stack Cakes

Lemon Bars with Meringue 

Yield: 28

Lemon Poke Cake

Lemon Poke Cake

This lemon poke cake is perfect for every lemon-lover. Sweet with a touch of tartness, you’ll be dreaming of all things lemon after the first bite.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 1 box lemon cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 - 3.9 oz packages instant lemon pudding mix
  • 2 cups cold milk
  • 1 - 8 oz tub whipped topping
  • Lemon zest and slices for garnish (optional)

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Prepare a 9x13 inch baking pan with cooking spray. Set aside.
    3. In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
    4. Pour batter into the prepared baking pan.
    5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
    6. Allow the cake to cool (about 1 hour).
    7. Using the handle of a wooden spoon poke holes all over the cake (about 1 inch apart).
    8. In a medium mixing bowl, combine instant pudding mix and milk. Whisk together until smooth.
    9. Pour pudding over the cake and spread evenly.
    10. Refrigerate for one hour.
    11. Spread whipped cream over the pudding layer.
    12. Top with sliced lemons and zest (optional) and serve immediately.

Notes

    • For an extra fluffy cake, use an electric hand mixer to beat batter on medium speed for 2 minutes.
    • Need less lemon? Try a fun strawberry-lemonade twist on the classic. Combine one box (4-servings) strawberry jello mix with 1 cup boiling water. Stir until dissolved and then add ½ cup cold water to the mix. Pour a tablespoon of jello in each hole in the cake and refrigerate for one hour. Top with whipped cream and lemon zest for an exciting take on this already amazing dessert!
    • Don’t rush the cooling process. If you pour the pudding over the cake before it is cooled, the pudding will become runny and the cake will be soggy. If you need to hurry, put the cake in the freezer for about 30 minutes.
    • Be sure to use instant pudding for the quickest preparation. Instant pudding does not need to sit in the fridge to thicken!
    • For an even richer cake, replace the oil with softened butter and the water with milk! Nobody will believe that you used a boxed cake mix!
    • Change it up with the flavors! Try using different flavors of cake mixes and mix up the pudding flavors to fit your preference.

Leave a Comment

Skip to Recipe
shares