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Easy Lemon Poke Cake Recipe with Creamy Lemon Pudding

Easy Lemon Poke Cake

A soft lemon cake is filled with creamy lemon pudding, chilled, and finished with fluffy whipped topping and fresh lemon zest. This simple refrigerator cake is bright, refreshing, and easy to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box, about 15.25 ounces/432 grams Lemon cake mix
  • 3 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Water
Lemon Pudding Layer
  • 1 package, 3.4 ounces/96 grams Instant lemon pudding mix
  • 2 cups Cold milk
Topping
  • 1 container, 8 ounces/226 grams, thawed Frozen whipped topping
Optional Garnish
  • 1 tablespoon Finely grated lemon zest
  • As needed for garnish Lemon slices or additional lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan.
  2. Combine the lemon cake mix, eggs, vegetable oil, and water in a large bowl. Beat until the batter is smooth, then pour it into the prepared pan.
  3. Bake for 25 to 30 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out clean.
  4. Let the cake cool for about 10 to 15 minutes. Use the handle of a wooden spoon or a large drinking straw to poke evenly spaced holes across the cake without pushing all the way through to the bottom.
  5. Whisk the instant lemon pudding mix with the cold milk for 1 to 2 minutes, until thickened but still pourable.
  6. Pour the pudding over the holes and spread it across the surface so it can soak into the cake. Refrigerate for at least 1 hour, preferably longer, until the pudding is set and the cake is cold.
  7. Spread the thawed whipped topping over the chilled cake. Finish with lemon zest or lemon slices, then cut and serve cold.

Notes

Use instant lemon pudding rather than cook-and-serve pudding. Poke the cake while it is slightly warm, but let it cool enough that the pudding will not become watery. For stronger lemon flavor, add lemon zest to the batter or sprinkle it over the topping. Do not replace all the water with lemon juice because it can affect the cake texture.