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Lemon Poke Cake

If you're a fan of lemon desserts you HAVE to make this Lemon Poke Cake! It is so easy to make using a lemon cake mix, instant pudding, and Cool Whip and will be your go-to lemon dessert!

single serving of lemon poke cake sitting on a white surface with a silver fork next to it.
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I'm usually a chocolate dessert girl, but when spring rolls around, I crave all of the lemon desserts this time of year. Between lemon cheesecake, lemon ricotta cake, and lemon cupcakes, it's hard to choose what to make and now it'll be even harder now that I have this Lemon Poke Cake recipe as an option!

This lemon poke cake is similar to my strawberry poke cake and caramel banana poke cake, in that they are made with pudding mix. Many poke cakes are made with gelatin but instead of lemon gelatin in this recipe, I just vanilla pudding.

The lemon flavors comes from the lemon cake and lemon Oreos on top, and the creamy pudding is so luscious with the cake!

Lemon Poke Cake

🥘Recipe Ingredients

individual packaged ingredients to make lemon poke cake laid out on a counter.

Instant Vanilla Pudding Mix - the pudding mix is used in both a pudding layer that is poured on top of the warm cake, and in the frosting. You could also use instant lemon pudding mix, but I couldn't find any at my local grocery store!

Lemon Extract - I add a little bit of lemon extract to the cool whip and pudding frosting to add more lemon flavor. You could certainly replace this with a little lemon zest and lemon juice, if you prefer!

Lemon Oreos - lemon golden Oreos are crushed and sprinkled on the top of this lemon cake for a little crunch and extra lemon flavor!

Lemon Slices - you can also garnish this moist lemon cake with slices of fresh lemon, if you'd like!

See recipe card for full information on ingredients and quantities.

💭Cake Tips and Variations

Make ahead. This cake should be made ahead of time, as it needs a few hours to cool and chill in the refrigerator.

Switch up the cake mix. Pudding poke cakes can be made in so many different variations! I have a strawberry poke, pumpkin poke, and banana poke version which are all delicious. You could also use a yellow cake mix or white cake mix with any type of pudding you like.

Mix the pudding layer quickly. Try to pour the milk and vanilla pudding mix combination over the warm cake immediately after mixing it, before it sets up. This will allow the pudding to soak into the cake easier. If it does set up, add ½ cup more milk to thin it out a little more.

Instant Vs. Cook and Serve Pudding Mix. I have not tried making this recipe with cook and serve pudding mix, so I cannot vouch to if this works, or not!

🔪How to Make Lemon Pudding Poke Cake

As mentioned earlier, this moist lemon poke cake is so easy to make. Refer to the recipe card for the complete quantities and instructions.

Make the cake. In a large bowl, mix together the cake mix, oil, water, and eggs according to the cake mix box directions with a spatula or a hand mixer. Bake cake according to the package instructions in the preheated oven.

Once the cake is baked, poke holes in the warm cake with the end of a wooden spoon. In a bowl, mix together the milk and one of the pudding mixes and immediately pour the pudding mixture over the warm cake. Work quickly so the pudding does not set up.

Let the cake cool completely, about 1 hour.

Frost the cake. In a large mixing bowl, mix together the remaining milk, remaining pudding mix, lemon extract and Cool Whip until combined. Spread this over the cake.

Top with cookies. Crush the golden Lemon Oreos and sprinkle over the top of the cake. You can also garnish with slices of lemon and fresh berries. Refrigerate until ready to serve! I always find this cake is best once it's been chilled in the refrigerator for 2-4 hours.

Serve. Cut the chilled cake into slices and serve. Enjoy!

Lemon Poke Cake

Recipe FAQs

How do I poke the holes in the poke cake?

Use the end of a wooden spoon to poke holes. This will create large enough holes for the pudding to soak into. Using a fork or something similar will not work as well!

How do I store poke cake leftovers?

Store leftover cake in an airtight container in the fridge for 3-4 days.

How far ahead can I make this poke cake?

As long as you use an airtight container you can make this around 3-4 days in advance of when you actually need it.

🍰Related Cake Recipes to Consider...

If you tried this Lemon Poke Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Lemon Poke Cake

Lemon Poke Cake

Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 5 hours
Total Time: 5 hours 50 minutes
Servings: 20 servings
Calories: 169kcal

Ingredients

  • 1 lemon cake mix
  • 4 cups milk
  • 2 3.4 ounce packages vanilla instant pudding mix
  • 1 container Cool whip
  • ½ teaspoon lemon extract
  • 3 golden lemon Oreos crushed

Instructions

  • Prepare lemon cake mix according to the box directions and bake in a 9x13" pan, according to instructions.
  • With the end of a wooden spoon, poke holes all over the warm cake.
  • In a large mixing bowl, mix together 2 cups of milk with 1 package of pudding mix and immediately pour over the warm cake. Let the cake cool completely, about 1 hour.
  • Once cake is cooled, make the frosting. In a large bowl, combine the remaining milk, the second package of pudding mix and lemon extract. Whisk to combine.
  • Fold in the Cool Whip.
  • Spread evenly on top of the cake. Sprinkle with the crushed golden lemon Oreos.
  • Chill in the refrigerator for at least 2-4 hours.
  • Cut into slices and serve. Enjoy!

Notes

Mix the pudding layer quickly. Try to pour the milk and vanilla pudding mix combination over the warm cake immediately after mixing it, before it sets up. This will allow the pudding to soak into the cake easier. If it does set up, add ½ cup more milk to thin it out a little more.

Nutrition

Calories: 169kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 240mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 99IU | Calcium: 119mg | Iron: 1mg
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Recipe Rating




  1. 5 stars
    The perfect summer dessert. We had it three nights in a row and didn't get tired of it. I have never seen my husband eat such a big piece of cake - and that's saying something - the man can eat!:)