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This Lemon Poke Cake is a showstopping dessert recipe with layers of tart lemon flavor. It’s simple to make with only 10 minutes of active prep time before chilling in the fridge until it’s time to enjoy!
Reader Review ⭐⭐⭐⭐⭐
“This is outstanding! Making it a second time, so refreshing!
— Diane
If you’re a lemon lover, this Lemon Pudding Poke Cake is for you! It’s vibrant and always moist in flavor thanks to the pudding. If you’ve never made a poke cake before, you’re in for a treat. The base is a boxed cake for ease, poked with holes after baking and soaked with lemon pudding for a sweet-and-tart taste that will make you pucker.
With less than 10 ingredients, it’s a dessert fit for a crowd and also easy on your wallet. My family loves this cake for special occasions, a Mother’s Day gathering, a spring or summer BBQ, a potluck, or just because we love cake. Try my Pina Colada Poke Cake too!
Reader Review ⭐⭐⭐⭐⭐
“Lemon is my absolute favorite so decided to make this. It was amazing! Thank you for another great recipe.”
— Kathy
Why Everyone Loves This Recipe
- Easy Recipe: By using a cake mix, this recipe is semi-homemade and a cinch to make.
- Delicious citrus dessert: The cake is super moist and delicious! It has a creamy topping with bits of crunch you will go crazy over!
- Crowd pleaser for kids and adults: I haven’t served this to anyone who hasn’t fallen in love with it! Lemon lovers go crazy over this one!
Ingredients
- Lemon cake and the rest of the cake ingredients required on the box (eggs, water, oil) – You can also use white cake mix or yellow cake mix; however, you will need to add in lemon extract or lemon juice and a little lemon zest – if you want more of a lemon flavor in the cake.
- Instant lemon pudding mix – Make sure it is instant and not cook and serve.
- Milk – I prefer whole milk, but 2% milk will work as well.
- Heavy Whipping Cream – This is the base for the fluffy whipped cream topping.
- Powdered Sugar – Also known as confectioners’ sugar. This will sweeten the whipped cream without it becoming grainy.
- Lemon Oreo Cookies or Lemon Sandwich Cookies – You will use the cookie and the filling for the crumbles that will be combined with the whipped cream, and some for the topping.
How To Make Lemon Poke Cake
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prepare the Cake Mix
Prepare and bake the lemon cake mix according to the box instructions. I prefer buying a cake mix with pudding in it, and it usually requires eggs, vegetable oil, and water. Any cake mix that will fit in a 9 x 13 dish will work. You can also use a white or yellow mix in a pinch.
Step 2 | Poke Holes in the Cake
Remove from the oven when done and poke holes with the handle of a wooden spoon or a straw. Let the cake cool slightly or almost cool.
Step 3 | Beat the Pudding
Beat together the pudding mix and milk with the whisk attachment or electric hand mixer for 2 minutes.
Step 4 | Pour Over the Pudding
Pour the lemon pudding over the cooled cake, making sure it fills the holes.
Tip: At this point, you can refrigerate it like this and prepare to top later, or you may make the topping and refrigerate it completely prepared.
If I am serving the next day, I will prepare the topping beforehand so the cookies still have a little crunch. It is delicious either way.
Step 5 | Beat the Whipped Cream
With a stand or hand mixer, beat heavy cream, powdered sugar, and vanilla until medium peaks form.
Tip: Medium Peaks are somewhere between soft and firm and stiff. They will hold up but slightly curl at the top. It really isn’t a precise science when it comes to this one. If you beat them to the firm stage, it will still be good. The middle of the road holds up well, yet remains silky and smooth.
Step 6 | Crush the Cookies
Crush lemon Oreo cookies in a blender, or food processor, or place them in a Ziplock bag and crush with a rolling pin or a heavy can (anything heavy with work). Keep a few crumbs out for the top if you like. Then fold the rest into the whipped cream.
Step 7 | Top and Chill
Spread the whipped cream on top of the cake. Refrigerate for 1 hour or until serving.
Expert Tips
- Poke the holes in the cake while it’s warm, then let it cool. This makes it easier to make the holes without cracking the cake.
- Refrigerate the lemon pudding poke cake for at least 1 hour. An essential step that helps the pudding set as well as the whipped cream topping.
- Avoid whipping the cream too much. You want medium peaks for a silky and smooth texture. If you beat for too long, stiff peaks form, which is fine, but your topping won’t be as pillowy in texture.
Variations
This easy Lemon Poke Cake Recipe is a fabulous recipe as is, but if you want to change it up, the combinations are endless! Here are some ways I’ve altered the cake before:
- Use canned lemon pie filling or lemon curd in place of the instant lemon pudding. This will change up that creamy pudding texture, but you will get a little more pucker power in the middle of this lemon dessert.
- Use white or yellow cake mix. Either works well here, especially if you already have a box at home.
- Change the cake mix flavors, switch the cookies, and use different instant puddings to vary the flavor combinations. As many as you can dream up!
- Use a butter pecan cake with vanilla pudding and pecan shortbread cookies for a Butter Pecan Poke Cake.
- Chocolate Cake, Oreo Pudding, and Oreo Cookies make for a delicious Oreo Pudding Poke Cake!
Storage
Since the cake contains dairy, it needs to be covered with foil or plastic wrap, or placed in an airtight container and refrigerated for 3 to 4 days.
When it comes to making this ahead of time, I like to bake the cake, pour the pudding mixture over it, then let it chill in the fridge. When I’m ready to serve, I make the whipped cream and top the cake fresh for the best flavor.
FAQs
You sure can. Just replace with 12 ounces of ready-made thawed frozen whipped topping (Cool Whip).
It’s harder these days to find a wooden spoon with a round handle. You can also use a large smoothie straw to poke holes, chopsticks, or anything with a round handle.
You may have not activated the pudding mix correctly or let the cake set up in the fridge for long enough before serving.
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Lemon Poke Cake
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Ingredients
- 1 box lemon cake mix & all ingredients listed on box to make cake - (eggs, oil, water)
- 3.4 ounce box instant lemon pudding mix - (1 small box)
- 2 cups milk
- 2 cups heavy whipping cream
- 1 tsp vanilla
- ¼ cup powdered sugar
- 12 lemon Oreo cookies - finely crushed, (reserve some to garnish if desired)
Instructions
- Prepare and bake lemon cake according to directions on the box for a 9 x 13 cake (typically 28 to 35 minutes). Remove the cake oven and poke holes into the cake with the handle of a wooden spoon or straw. Let cake cool slightly or almost cooled.
- Beat together lemon pudding mix and two cups of milk with wire whisk for two minutes. Pour into the holes of the cake.
- Beat heavy cream, vanilla, and powdered sugar until soft to medium peaks form.
- Crush lemon Oreos with a food processor, rolling pin, or sharp knife. Fold crushed cookies into whipped cream.
- Refrigerate for 1 hour or until ready to serve.
- Garnish with crushed lemon cookies, lemon zest or sliced lemons.
Notes
- Poke the holes in the cake while it’s warm, then let it cool. This makes it easier to make the holes without cracking the cake.
- Refrigerate the lemon pudding poke cake for at least 1 hour. An essential step that helps the pudding set as well as the whipped cream topping.
- Avoid whipping the cream too much. You want medium peaks for a silky and smooth texture. If you beat for too long, stiff peaks form, which is fine, but your topping won’t be as pillowy in texture
- If you can’t find a lemon cake you can use a white cake or yellow cake mix.
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don’t think frosting turned out right
I am sorry Ella. Not sure what happened for you. I make this on all the time without problems.
This is outstanding! Making it a second time, so refreshing!
Thank you, Diane!
Oh so good!!! Easy to make too!!!
Thank you so much Kathy!
Lemon is my absolute favorite so decided to make this. It was amazing! Thank you for another great recipe.
Thank you so much Kathy! I love anything lemon too! So glad you enjoyed it!
The lemon flavor is such brighter than I had imagined! Everyone scarfed them up and didn’t leave a crumb for me to take home and eat later. Guess I will have to make another one!
This one goes fast with my bunch too! We are lemon fans! I am so glad your family enjoyed it!
Thank you for such a great recipe, I making it for the 4th – I know everyone will love it!
I love lemon cake of any kind, so this is right up my alley! I’ll be making this for the 4th!
We are lemon fanatics and I can’t wait to give this recipe a try. It’s perfect for our summer gatherings!
Lemon desserts are my favorite! This cake is delicious and so easy to make. Thanks
Your lemon pudding poke cake was out-of-this-world good! Soft, moist and delicious. All the flavors worked perfectly together!
I made this for dessert tonight, and everyone loved it!! It was so delicious! Thank you!!
I need to use a sugar free cake mix for this and its a yellow cake. Haven’t seen a lemon sugar free cake mix yet.
Can you give me an idea of how much lemon and lemon zest to add to it?
thanks,
Karen
I would start with the juice and zest of 1 lemon and see if you would like to add more. Usually, a nice-sized lemon will do the trick.