Lemon Burst Poke Cake

Why You’ll Love This Recipe

Lemon Burst Poke Cake is a bright and zesty dessert that combines the fluffiness of cake with the tangy punch of lemon pudding. Each bite is infused with citrus flavor, thanks to the “poke” method that allows the creamy lemon filling to seep into every layer. Topped with a light whipped topping and optional lemon zest, it’s the perfect balance of sweet and tart—ideal for spring and summer gatherings or whenever you crave a refreshing treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cake mix
eggs
vegetable oil
water
instant lemon pudding mix
milk
whipped topping (such as Cool Whip)
fresh lemon zest (optional, for garnish)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Prepare the yellow cake mix according to the package instructions using the eggs, oil, and water.

Pour the batter into the prepared dish and bake as directed, usually 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 10 minutes, then use the handle of a wooden spoon to poke holes evenly across the surface of the cake.

In a medium bowl, whisk together the instant lemon pudding mix and milk until smooth and slightly thickened.

Pour the pudding mixture over the cake, using a spatula to spread it evenly and ensure it seeps into the holes.

Refrigerate the cake for at least 1 hour to allow the pudding to set.

Once chilled, spread the whipped topping evenly over the top of the cake.

Garnish with fresh lemon zest if desired.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 10 minutes
Baking time: 25–30 minutes
Cooling and chilling time: 1 hour 10 minutes
Total time: 1 hour 50 minutes

Variations

Swap yellow cake mix for lemon cake mix for an extra citrus kick.
Top with fresh berries for added color and flavor.
Add a layer of lemon curd between the pudding and whipped topping for more tartness.
Use sugar-free pudding and light whipped topping for a lighter version.

storage/reheating

Store Lemon Burst Poke Cake in the refrigerator, covered, for up to 5 days.
This cake is best served chilled and does not require reheating.
Avoid freezing, as the pudding layer may separate when thawed.

FAQs

Can I use homemade lemon pudding?

Yes, just ensure it’s thick enough to seep into the cake holes without being too runny.

What kind of milk should I use?

Whole or 2% milk works best for a rich, creamy pudding texture.

Can I make this cake in advance?

Yes, it’s even better when made a day ahead to allow flavors to meld.

Do I need to poke the cake while it’s still warm?

Yes, slightly warm cake makes it easier for the pudding to soak in.

Can I use a different flavor of pudding?

Sure! Vanilla or white chocolate can also work, but you’ll lose the strong lemon flavor.

What toppings go well with this cake?

Fresh berries, lemon slices, or even a dusting of powdered sugar.

How do I keep the whipped topping from getting watery?

Keep the cake well refrigerated and serve within a few days.

Can I use real whipped cream instead of Cool Whip?

Yes, but stabilize it with powdered sugar or gelatin for best results.

What makes poke cake different from regular cake?

The pudding or sauce added into the poked holes creates an extra moist and flavorful cake.

Is this cake too tart for kids?

No, the whipped topping balances out the tartness, making it kid-friendly.

Conclusion

Lemon Burst Poke Cake is a refreshing twist on traditional cake recipes, delivering a delightful blend of tangy lemon and creamy pudding in every bite. It’s easy to prepare, fun to customize, and always a crowd-pleaser—perfect for potlucks, picnics, or brightening up your day with a taste of sunshine.

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