Craving a bright, sunshine-y dessert that’s simple to make? This lemon poke cake is the perfect choice.
What You’ll Love About This Lemon Poke Cake Recipe:
Easy Recipe: This version uses simple pantry staples and straightforward steps, ideal for bakers of any skill level.
Versatile: Serve it at summer barbecues, baby or bridal showers, family gatherings, or enjoy a slice as an everyday treat.
Nostalgic: One bite evokes comforting memories of homemade desserts and cozy kitchens, making it a crowd-pleaser for all ages.
Ingredients and Substitutions:
These are the ingredients for a bright, tender lemon poke cake, plus a few optional swaps to customize flavor and texture.
- Lemon cake mix: A boxed lemon cake mix keeps this recipe quick and easy; follow package directions for mixing. For more lemon flavor, stir in 1 tablespoon lemon zest or 1 teaspoon lemon extract to the batter.
- Water, vegetable oil, eggs: Standard mix add-ins. For a richer crumb, replace half the oil with melted butter.
- Instant lemon pudding mix: Instant pudding is convenient and sets without cooking. You can use cook-and-serve pudding (cooled) or homemade lemon curd or pudding if you prefer.
- Cold milk: Use cold whole or 2% milk for best texture; avoid skim for a less creamy result.
- Cool Whip: Store-bought Cool Whip provides stability; whipped cream works too but shortens refrigerated shelf life.
How To Make Lemon Poke Cake:
This overview highlights the main steps. The full ingredient amounts and detailed instructions are in the recipe card below.
- Mix the cake mix with water, vegetable oil, and eggs until combined.
- Pour the batter into a greased 9×13-inch pan and smooth the top.
- Bake at 350°F (175°C) for about 25 minutes, until a toothpick comes out with a few moist crumbs. Let the cake cool completely, about 1 hour.
- Use the handle of a wooden spoon (or similar tool) to poke holes evenly across the cake.
- Whisk the instant lemon pudding mix with cold milk until smooth, then pour it over the cake so it seeps into the holes.
- Cover and refrigerate the cake for at least 1 hour to let the pudding set and the cake absorb moisture.
- Spread Cool Whip evenly over the chilled pudding layer and, if desired, garnish with lemon slices and zest before serving.
Top Tips and Tricks:
- Don’t overmix: Combine the cake batter gently to keep the crumb tender; the pudding will add plenty of moisture.
- Cool completely: Make sure the cake is fully cooled before poking and adding pudding; adding it too early can cause the filling to sink to the bottom.
- Even poking: Poke holes across the whole surface—not just the center—so the pudding distributes evenly. A wooden spoon handle, chopstick, or thick straw works well.
Make It a Meal:
- Serve slices with a scoop of vanilla ice cream or a glass of cold milk for a simple, satisfying dessert.
Serving & Storage:
Serve: The cake is best chilled and can sit at room temperature for up to 2 hours before returning to the fridge.
Store: Keep covered in the refrigerator for up to 3–4 days. If frozen, thaw overnight in the fridge before serving.
Freeze: Wrap tightly in two layers of plastic wrap and foil and freeze up to 2 months. Thaw in the refrigerator overnight.
Recipe FAQs:
Why is my poke cake soggy?
If the cake hasn’t chilled long enough, the pudding won’t set properly and can make the cake soggy. Refrigerate at least one hour after pouring the pudding so it sets into the cake’s pockets.
What’s the best way to poke holes in a cake?
The handle of a wooden spoon makes uniform holes that are the right size to hold pudding. Work across the whole surface for even distribution.
Why is it called poke cake?
The name comes from the method: you poke holes in the baked cake and pour a filling—usually pudding or flavored gelatin—over it so the cake becomes extra moist and flavorful.
More From The Cozy Fork:
- Ambrosia Salad
- Tres Leches Cake
Lemon Poke Cake
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Equipment
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measuring cups
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mixing bowls
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9×13-inch cake pan
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wooden spoon
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whisk
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rubber scraper
Ingredients
- 15.25 oz box lemon cake mix, we used Duncan Hines
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 packages instant lemon pudding mix, 3.4oz each
- 2 cups cold milk
- 8 oz container of Cool Whip
GARNISHES:
- Lemon slices and zest, optional
Instructions
MAKE THE CAKE:
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Preheat the oven to 350°F (175°C) and position the rack in the center.
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Spray a 9×13-inch pan with nonstick spray.
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In a large bowl, combine the cake mix, water, vegetable oil, and eggs until thoroughly mixed.
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Pour the batter into the prepared pan and smooth the top evenly.
BAKE AND COOL:
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Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Let the cake cool completely, about 1 hour.
POKE AND FILL:
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Use the handle of a wooden spoon to poke holes evenly across the cake.
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Whisk the pudding mix with the cold milk until smooth, then pour it over the cake so it settles into the holes.
CHILL THE CAKE:
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Cover the cake and refrigerate for at least 1 hour to let the pudding set.
TO FINISH:
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Spread Cool Whip evenly over the pudding layer.
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Garnish with lemon slices and zest if desired, then slice and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.