Lemon Poke Cake

5 from 1 vote

This Lemon Poke Cake will give you a cold blast of summer in a super easy dessert. The pudding mix makes this so moist and delicous.

Prep Time10

Cook Time25

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 317kcal

Prepare cake mix according to the package directions and bake in a 9x13 pan. Leave cake to cool completely.
Poke holes over the cake every 1-1 ½ inches using the handle of a wooden spoon.
Whisk the lemon pudding mix and milk by hand in a large bowl until it just begins to thicken, about 2 minutes.
Carefully pour the pudding over the cake. Use an offset spatula to spread it into an even layer, making sure to press the pudding down into the holes.
Set the cake in the refrigerator to chill for at least two hours to allow the pudding the set.
When ready to serve, spread the Cool Whip over the top of the cake. Garnish with lemon slices for the perfect presentation.

Store leftovers in the refrigerator for up to three days.
If you love lemon, fold one tablespoon of lemon zest into the cake batter or pudding for extra tang.
Be sure to use instant pudding mix and not the cook-and-serve kind. If you have the cook-and-serve kind, prepare according to the box and not the milk in the ingredients list here.
You want to use something about ¼” in diameter to poke the holes in the cake to ensure the holes are large enough to create pockets of pudding. I find thin-handled wooden spoons are perfect for this.
The lemon pudding can be substituted with lemon jello, although I like the added creaminess the pudding adds to the cake.
Use two cups of homemade whipped cream instead of whipped topping if desired.