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Lemon Pudding Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Pudding Poke Cake is a moist, tangy dessert featuring a classic yellow cake infused with creamy lemon pudding. After baking, the cake is pierced to allow the luscious lemon pudding to seep deeply into the cake, creating a wonderfully soft texture. Topped with fluffy whipped cream and a sprinkle of lemon zest, this cake is perfect for spring and summer gatherings or anytime you crave a bright, refreshing treat.

Ingredients

For the Cake

  • 1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)

For the Filling

  • 1 (3.4 oz) package instant lemon pudding mix
  • 2 cups cold milk

For the Topping

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for garnish)

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the yellow cake batter according to the box instructions, combining the cake mix with eggs, oil, and water in a large bowl and mixing until smooth.
  2. Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool for about 10-15 minutes.
  3. Poke the Cake: Using the handle of a wooden spoon or a fork, poke holes all over the surface of the slightly cooled cake, spacing them about 1 inch apart to allow the pudding to seep through.
  4. Prepare Lemon Pudding: While the cake is baking, whisk together the instant lemon pudding mix and cold milk in a medium bowl. Let it set for about 5 minutes until it thickens.
  5. Add Pudding to Cake: Pour the prepared lemon pudding evenly over the top of the cake, allowing it to soak into the holes.
  6. Make Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Top the Cake: Spread the whipped cream evenly over the pudding layer. Garnish with lemon zest if desired for a pop of fresh flavor and color.
  8. Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow it to set and flavors to meld. Slice and enjoy chilled.

Notes

  • You can use homemade lemon pudding as a substitute for instant pudding, but chill it well before pouring over the cake.
  • For a lighter version, substitute whipped topping for heavy cream, though texture will vary.
  • The cake can be made a day ahead; just cover with plastic wrap and refrigerate after adding the whipped topping.
  • Add fresh lemon slices on top for additional decoration and flavor.

Find it online: https://cookedbylina.com/lemon-pudding-poke-cake-recipe/