lemon poke cake

This delicious cream cheese lemonade poke cake is so refreshing and is super easy to make. A moist lemon cake with the popular lemonade cream cheese filling, then topped with cool whip. It doesn&#039;t get much better than this.

Cream Cheese Lemonade Poke Cake

lemon supreme cake mix

eggs

water

3.4 oz box instant lemon pudding

evaporated milk

cream cheese

lemonade

oz container cool whip

lemons

Preheat oven to 350° and grease a 13 x 9 glass baking dish. Set aside.

Mix cake mix according to package directions and bake for 23 minutes.

Remove from oven and let cool completely.

Once the cake has cooled, make multiple holes with the bottom of a wooden spoon over the entire surface of the cake.

For the pudding mixture, mix pudding and evaporated milk for 2 minutes on medium speed.

In a separate bowl, beat cream cheese for 3 minutes on medium speed.

Add lemonade concentrate and continue mixing until well incorporated.

Spoon pudding mixture into cream cheese mixture and mix until well blended.

Pour over cool cake, spread with spatula.

Cover with plastic wrap and refrigerate for 4+ hours or overnight.

Top with cool whip, garnish with lemon slices.

Enjoy!

Lemon lovers, this Triple Lemon Poke Cake is for you! Soft lemon cake is soaked with lemon Jell-o, chilled then topped with the most gloriously fluffy lemon frosting. This all lemon dessert could not be more refreshing or delicious!

Triple Lemon Poke Cake

lemon cake (baked & cooled)

oz box of lemon Instant Jell-O mix

whipped topping (thawed)

lemon

milk

Lemon slices & sprinkles for garnish (optional)

Use the handle of a wooden spoon, skewer, or chopstick to poke holes over the entire surface of the cooled cake.

Prepare Jell-o with 1 cup boiling water and 1/2 cup cold water. (This is 1/2 cup less water than the directions on the box.)

Pour Jell-o over the cake - making sure to get some in every hole and over the surface of the cake.

Refrigerate overnight or at least three hours.

Whisk together milk and lemon pudding mix.

Let sit for about one minute, then fold in whipped topping until incorporated.

Spread topping over cake and refrigerate until serving.

Add sprinkles and lemon slices for garnish just before serving.

Lemon topping

This cake was awesome!!so good I’m  making it again for my family

could you use  scratch made whipping cream in   place of whipped topping

I wonder if you could do it this in Key Lime?

I’m currently stirring the jello.....do I pour it over while it’s hot or let it cool?

I love anything lemon &amp; poke cake is a plus. I will make this in a bundt pan &amp; poke almost thru, then pour jello over it, refrigerate until set then release cake from pan Do you think this will release from pan cleanly?

Looks to me like this would only yield one serving.  For me.  Yummo

Excellent.  I made it exactly as written in recipe.  So refreshing.

This lemon poke cake is insanely easy to make, requiring fewer than ten ingredients and minimal effort. It's bright, refreshing, and citrusy to the max.

Lemon Poke Cake with Lemon Glaze

yellow cake mix

instant lemon pudding mix

vegetable oil

lemon juice

sugar

Preheat the oven to 350 degrees Fahrenheit (175°C) and lightly grease a 9 x 13-inch baking pan.

Combine the cake mix and instant pudding in a large bowl.

Add the water, oil, and eggs, and beat until smooth.

Pour the batter into the greased pan, then bake for 40 to 45 minutes. The cake is ready when a toothpick inserted into the middle comes out clean.

Take the cake out of the oven and leave it to cool for 5-10 minutes.

Mix the lemon juice and powdered sugar in a medium bowl until smooth and pourable.

Poke holes evenly over the top of the cake with the handle of a wooden spoon.

Pour the glaze over the cake and use a spatula to spread it evenly over the surface.

Let the cake cool completely, then slice, serve, and enjoy!

Lemon lovers will be thrilled with this Lemon Poke Cake recipe. It's super-moist with a creamy lemon pudding layer and creamy whipped topping, garnished with a slice of lemon. 
This easy dessert recipe is made with a boxed cake mix and it just doesn't get any easier than this! Perfect for family gatherings and potlucks. 

BEST Lemon Poke Cake Recipe (With Jello Pudding)

box (15.25 oz.) lemon cake mix

eggs, room temperature

water, room temperature

(118 milliliters) vegetable oil

Lemon Pudding2 (3.4ounce each) instant lemon pudding mix

(8 ounce) tub cool whip topping

Preheat oven to 350°F.  Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a light coat of butter.

In a large mixing bowl, whisk together the eggs, oil, water and lemon cake mix until well combined.

Transfer cake batter to prepared baking dish. Bake in 350°F oven for 23 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Use the end of a wooden spoon or skewer to poke holes in the cake.

Make the lemon pudding: Whisk both boxes of lemon pudding mix with milk unti smooth and well combined and thickened.

Spread some of the lemon pudding across the top of the cake. Use a spatula to spread out the pudding in a thin coat, first ensuring that some of the pudding goes into each of the poke holes. Top the cake with the remaining pudding.

Cover the cake with plastic wrap and chill for 1 hour (up to overnight).

After chill time, spread the whipped topping over the chilled lemon poke cake.

Serve and top with lemon slices if using and enjoy!

This lemon poke cake is so good it has already been requested as a birthday cake for this year. Great flavors that meld together so well that it feels like it should be so much harder to make than it is for how moist and delicious it is!

A luscious lemon butter cake with lemon pudding drizzled through it made super easy with a box cake mix and instant lemon pudding.

Lemon Pudding Poke Cake

Duncan Hines butter golden cake mix (15.25 ounce)

butter

instant jello lemon pudding)

cream

lemon zest

Preheat oven to 350 degrees. Grease 9 x 13 inch baking pan. Follow box directions for butter golden cake mix adding water, butter and eggs (as indicated on the package). Stir in lemon zest. Spoon in pan and bake for 30 minutes or until toothpick inserted in center comes on clean.

Meanwhile stir lemon pudding mix and milk according to box instructions. Cover and refrigerate.

Remove cake from the oven and immediately poke holes about every inch using the back of a wooden spoon. Spread the pudding over the cake gently pushing into the holes. Cool completely.

Beat cream cheese, butter, lemon juice, lemon zest and powdered sugar in 1/2 cup intervals until desired consistency.

Reserve 1 1/2 cups frosting if piping edges and centers. Spread remaining frosting over cake blending with remaining lemon pudding. Top with piped edges, centers and lemon slices if desired.

Refrigerate for several hours to overnight to fully set.

Soft, moist and delicious and lemon flavors super yum. Thanks for your recipe and the detailing to it. I am drooling.

We are big fans of lemon desserts. And this poke cake is going on our must try list. Yum!

Omg this cake is the best! I'll be making it for all summer potlucks. Thanks for the recipe!

Yum! I love lemon cakes in the summer, and this one looks amazing!

This is so good! Perfectly easy and delicious!

This poke cake is unbelievable dreamy and I want it for breakfast! Thanks for sharing this amazing recipe!

I love all things lemon right now and this Lemon Pudding cake was amazing! So refreshing and zesty from the lemons and love the sweetness from the pudding. Thank you!

I am a lemon lover.  I can't get enough lemony food in my life and will choose it over chocolate any day.  This recipe was fantastic!

Calling all lemon lovers.  This easy lemon cake is both sweet and slightly tart.  The lemon glaze soaks into the cake, making it a tender and delicious treat!

Lemon Poke Cake

lemon cake mix

lemon jello

For Glaze:

c. sugar

*Optional for topping: whipped cream and lemon zest

Preheat oven to 350. Lightly grease a 13x9...

Preheat oven to 350.  Lightly grease a 13x9 cake pan.

In large mixing bowl, add cake mix, eggs,...

In large mixing bowl, add cake mix, eggs, oil, water and lemon jello.  Mix until combined.  Then mix for another 2 minutes until smooth.

Pour cake mix into 13x9 pan. Follow baking...

Pour cake mix into 13x9 pan.  Follow baking time on cake box.

Test to make sure cake is baked through...

Test to make sure cake is baked through by pricking the center of the cake with a toothpick or knife and no batter remains on the knife/pick/

While cake is baking, mix together powdered sugar...

While cake is baking, mix together powdered sugar and lemon juice for the glaze.

Let cake sit for 5 minutes after removing...

Let cake sit for 5 minutes after removing from oven.  Then use a fork and gently prick the cake over the entire top surface.  Space out the pricks...otherwise if they overlap, you'll start to tear the cake up.  I usually just do rows, spacing a bit between each poke until I've done this to the entire cake.

Pour lemon glaze over entire cake. Use a...

Pour lemon glaze over entire cake.  Use a spatula or knife to help smooth the glaze over the entire surface.

Let the cake sit out and cool completely...

Let the cake sit out and cool completely before serving.  I like to give this a good couple of hours so that the glaze really soaks up into the cake.

Serve as is...or add a dollop of whipped...

Serve as is...or add a dollop of whipped cream and some fresh lemon zest to each slice.

Lemon Poke Cake is a delightful dessert that marries the tangy freshness of lemon with the sweetness of cake. Infused with lemon pudding and topped with Cool Whip, this cake is a citrus lover&#x27;s dream.

lemon cake mix (plus required ingredients)

lemon pudding mixes

container Cool Whip

lemon zest (optional)

Prepare lemon cake mix according to package instructions in a 9x13 baking dish. 

Meanwhile, prepare the lemon pudding mixes by mixing it with the milk. Set aside until needed.

Once the cake is cooked, remove it from the oven and immediately poke holes in the cake using the handle of a wooden spoon. 

Spread the lemon pudding mix over the surface of the cake, spreading it evenly using a spatula.

Allow the cake to cool, then chill in the refrigerator for at least 2 hours.

Spread the cool whip over the chilled cake. 

Garnish with lemon zest if you’d like.

This cake is amazing!   My granddaughters and hubby absolutely loved it.  You can substitute 1 can lemon pie filling for the jello.

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