Lemon Pudding Poke Cake

March 11, 2022 By: Comments
Lemon Pudding Poke Cake Squares on white plates, bowl of fresh lemon slices in background with dark gray napkin, two forks in foreground, white wood background
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Prep:
15 minutes
Cook:
30 minutes (plus cooling time)
Serves:
12
“Poke cakes” are named after the technique used to make them! It’s simple: a freshly baked cake is poked all over to create small holes which absorb a glaze, filling or liquid poured over top. In this case, a vibrant lemon cake is drizzled with lemon pudding and then frosted with whipped topping. The poke cake is then refrigerated for a few hours so the flavors can meld and the pudding can integrate into the cake for a delicious, moist texture!

Ingredients

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Directions

  1. Preheat the oven to 350°F and grease a 9x13 inch baking dish with non-stick cooking spray.
  2. Beat the cake mix, water, butter, eggs and lemon zest together in a large bowl using a hand mixer until smooth, about 1 minute.
  3. Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely at room temperature.
  4. Meanwhile, whisk the milk and instant pudding together in a large bowl until smooth. Cover with plastic wrap and refrigerate until firm.
  5. Poke the cake with the end of a wooden spoon at 1-inch intervals. Spread the pudding evenly over the cake, gently pushing it into the holes. Spread the whipped topping in an even layer over the cake.
  6. Cover with the plastic wrap and refrigerate until fully set, about 4 hours. Slice and serve.

Recipe Tip: Substitute your favorite jam or jelly for lemon instant pudding!