Looking for a bright, effortless dessert? This lemon poke cake is light, tangy, and simple to make—perfect for summer gatherings or a cozy family treat.
What You’ll Love About This Lemon Poke Cake Recipe:
Easy Recipe: With a boxed cake mix and a few pantry staples, this dessert comes together quickly and reliably.
Versatility: Serve it at summer barbecues, showers, potlucks, or enjoy a slice any time you want a refreshing, citrusy dessert.
Nostalgic: The soft, pudding-soaked crumbs evoke cozy memories of vintage family desserts—one bite feels like home.
Ingredients and Substitutions:
Simple ingredients produce big flavor. Here are the essentials and a few optional swaps.
- Lemon cake mix – A 15.25 oz boxed lemon cake mix keeps this recipe quick. For extra lemon flavor, stir in a tablespoon of lemon zest or a teaspoon of lemon extract into the batter. You can also use a homemade lemon cake if you prefer.
- Water, vegetable oil, eggs – Follow the box directions for amounts. For a richer result, replace half the oil with melted butter.
- Instant lemon pudding mix – Two 3.4 oz packages of instant lemon pudding work best because they set without cooking. If you use cook-and-serve pudding, make it ahead and cool completely before using. Lemon curd or homemade lemon pudding are tasty alternatives.
- Milk – Cold milk produces a smooth pudding. Use regular whole or 2% milk rather than skim for better texture.
- Cool Whip – An 8 oz container of Cool Whip is convenient; you may substitute stabilized whipped cream or homemade whipped cream, although homemade toppings shorten refrigerator storage time.
How To Make Lemon Poke Cake:
Read through these steps for an overview, then follow the recipe card below for measurements and timing.
- Preheat the oven and prepare a 9×13-inch pan with nonstick spray.
- Mix the cake mix with water, oil, and eggs until just combined, pour into the pan, and smooth the top.
- Bake at 350°F (175°C) about 25 minutes, until a toothpick shows a few moist crumbs. Cool completely for about 1 hour.
- Poke holes evenly across the cake using the handle of a wooden spoon or a similarly sized tool.
- Whisk instant lemon pudding with cold milk until smooth, then pour it evenly over the cake so the pudding fills the holes.
- Cover and chill the cake in the refrigerator for at least 1 hour so the pudding sets and the cake absorbs the filling.
- Smooth Cool Whip over the chilled pudding layer, then garnish with lemon slices and zest if desired.
- Slice and serve chilled or at room temperature for a short while.
Top Tips and Tricks:
- Don’t overmix: Stir batter until just combined to keep the cake tender; the pudding will add moisture later.
- Cool completely: If the cake is still warm when you add the pudding, the filling can sink and make the texture too wet.
- Even poke pattern: Make holes across the entire surface, not only the center, so the pudding soaks in uniformly. A wooden spoon handle, chopstick, or straw works well.
Make It A Meal:
- Serve a slice with vanilla ice cream or alongside a cold glass of milk for a simple, satisfying dessert course.
Serving & Storage:
Serve: Let slices sit at room temperature for up to 2 hours; otherwise keep refrigerated.
Store: Keep covered in the refrigerator for several days. If frozen, thaw overnight in the fridge or for a couple of hours at room temperature before serving.
Freeze: Wrap the cake tightly in plastic wrap and foil in two layers 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 the cake can become soggy. Refrigerate at least one hour so the pudding firms and the texture becomes moist but not wet.
What’s the best way to poke holes in a cake?
The handle of a wooden spoon creates consistently sized holes and is easy to control. Space the holes across the whole surface for even distribution.
Why is it called poke cake?
The name comes from poking holes across the baked cake and pouring a filling—usually pudding—into those holes so the cake becomes extra moist and flavored throughout.
More From The Cozy Fork:
- Ambrosia Salad
- Tres Leches Cake
Lemon Poke Cake
Comment
Print Recipe
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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Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
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Spray a 9×13-inch pan with nonstick cooking spray and set it aside.
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In a large bowl, mix together cake mix, water, vegetable oil, and eggs until combined.
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Pour the batter into the prepared pan and smooth into an even layer.
BAKE AND COOL:
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Bake 25 minutes or until a toothpick 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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Poke holes across the cake using the handle of a wooden spoon.
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Whisk together pudding mix and cold milk until smooth, then pour the pudding evenly over the cake.
CHILL THE CAKE:
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Cover with plastic wrap and refrigerate for one hour to let the pudding set.
TO FINISH:
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Spread Cool Whip evenly over the pudding layer.
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Top with lemon slices and zest if desired.
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Slice and enjoy.
Nutrition
Nutrition information is an approximation and should be used as a guideline.