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"Moist lemon poke cake topped with fluffy whipped cream, fresh lemon slices, and creamy lemon pudding filling for a refreshing homemade summer dessert."

lemon poke cake

A bright, ultra-moist lemon poke cake made with lemon cake mix, instant lemon pudding poured into holes while warm, and topped with fluffy whipped topping and fresh lemon slices. Easy, make-ahead, and always a crowd favorite.
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Prep Time 15 minutes
Cook Time 28 minutes
3 hours
Servings: 14
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box 15.25 oz lemon cake mix
  • Ingredients called for on the cake mix box usually eggs, oil, water
  • 2 boxes 3.4 oz each instant lemon pudding mix
  • 4 cups cold milk
  • 8 oz whipped topping such as Cool Whip, thawed
  • Fresh lemon slices for garnish
  • Lemon zest optional

Equipment

  • 9×13-inch baking dish, mixing bowl, whisk, wooden spoon handle, spatula

Method
 

  1. Preheat oven according to cake mix directions. Grease a 9×13-inch baking dish.
  2. Prepare cake mix as directed on the box. Pour into prepared pan and bake until a toothpick comes out clean.
  3. Cool the cake for 15 minutes until warm but not hot.
  4. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
  5. Whisk both packages of instant lemon pudding with 4 cups cold milk for about 2 minutes until it begins to thicken.
  6. Immediately pour the pudding over the warm cake, spreading gently so it fills the holes.
  7. Cover and refrigerate at least 3 hours or overnight.
  8. Before serving, spread whipped topping over the cake. Garnish with lemon slices and optional zest. Slice and serve cold.

Notes

Poke holes generously while the cake is still warm. Use cold milk for the pudding. Chill thoroughly for best texture and clean slices. Add whipped topping and garnish shortly before serving. Cake keeps well covered in the refrigerator for up to 4 days.