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Lemon Poke Cake with pudding
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Lemon Poke Cake

Moist and tangy lemon poke cake filled with rich lemon pudding and topped with whipped cream. A simple, crowd-pleasing citrus dessert.
Course Dessert
Cuisine American
Keyword citrus, lemon, poke cake
Prep Time 15 minutes
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 45 minutes
Servings 12 servings
Calories 270kcal

Ingredients

  • 15.25 ounces lemon cake mix plus ingredients to make the cake - 1 box
  • 6.8 ounces instant lemon pudding mix - 2 boxes (3.4 ounces each)
  • 3 cups milk
  • 8 ounces whipped topping 1 tub
US Customary - Metric

Instructions

  • Prepare the cake mix according to the directions on the box, using a 9x13 cake pan.
  • Once baked, cool for 10 minutes.
  • Using the handle of a wooden spoon or a similar object, poke holes all over the top of the cake.
  • Combine the pudding and milk in a medium bowl, whisking until smooth.
  • Pour the pudding over the top of the warm cake, spreading it in an even layer over the top and pushing it into the holes.
  • Cover the cake and refrigerate it for at least 2 hours to allow the pudding to set.
  • Once chilled, spread the whipped topping over the top of the cake and serve.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 380mg | Potassium: 128mg | Fiber: 0.4g | Sugar: 23g | Calcium: 165mg | Iron: 1mg | Net Carbohydrates: 51g