Lemon Poke Cake
This lemon poke cake is tart, tangy and sweet. It's bursting with lemon flavor. Made from boxed cake mix, this dessert is super easy to make.
Equipment
- Mixing bowl
- Whisk
- measuring cups
- 9x13 Pan
- Wooden skewer, spoon or metal straw for poking holes
Ingredients
- 1 Box Lemon Cake Mix
- 3 Eggs
- 1 Cup Water
- .5 Cups Oil
- 2 3.4oz Lemon Instant Pudding
- 3 Cups Milk
- 8 oz Whipped Topping thawed
Instructions
- Grease the 9x13 pan with non-stick cooking spray & preheat the oven to 350 degrees Fahrenheit.
- Add boxed cake mix, 3 eggs, 1 cup water, .5 cup oil to mixing bowl. Whisk together until well combined.
- Pour cake batter into greased pan and bake at 350 degrees Fahrenheit for 20 - 25 minutes. You should be able to stick a fork or toothpick in the center without having anything stick to it.
- Remove cake from oven and allow it to cool.
- Mix up lemon instant pudding by adding 2, 3.4 oz boxes of pudding mix and 3 cups of milk to a mixing bowl. Whisk them together until pudding just starts to thicken.
- Take a metal straw, wooden skewer or other item and poke holes in the cake. They should be spaced out an inch or two apart. Make sure to move the straw or skewer back and forth a little to make the hole all the way through.
- Pour the pudding over top of the cake. Use the back of a spoon to help spread it out and push it down into the holes.
- Spread the whipped topping across the top of the pudding in an even layer.
- Add lemon zest on top, if desired.
Notes
Tips
- Follow cake mix instructions - you can use any brand of cake mix you want. The instructions here are for the brand we used. Make sure to follow the box for whatever cake mix you choose. Same goes for the pudding.
- Don't thicken the pudding all the way - the pudding should go down into the holes in the cake. To ensure it does this well, don't whisk the pudding to the same thickness you would if eating it plain. You do want it to start to thicken, but just not all the way.
- Ensure the holes are big enough - we use a long metal straw for our holes. But whatever you decide to use for poking holes, it helps to rock it back and forth a little as you make the holes. This ensures the holes are large enough for pudding to really get down into them.
- Thaw whipped topping - make sure the whipped topping is thawed so you can easily spread it on top.
- Keep in an airtight container in the fridge for 4 - 6 days.
- Keep in an airtight container in the freezer for up to 3 months; defrosting overnight in the fridge.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.