Description
Lemon Burst Poke Cake is a bright, zesty dessert made with lemon cake, lemon pudding, and whipped topping, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 (3.4 oz) boxes instant lemon pudding mix
- 4 cups milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 tablespoon lemon zest (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the lemon cake mix according to package directions using water, oil, and eggs. Pour into the prepared dish and bake for the time indicated on the box (usually 25-30 minutes).
- Remove the cake from the oven and allow to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake.
- In a medium bowl, whisk together the instant lemon pudding mix and milk until smooth and slightly thickened, about 2 minutes.
- Pour the pudding mixture evenly over the cake, spreading with a spatula to ensure it fills the holes.
- Refrigerate the cake for at least 1 hour to allow the pudding to set.
- Spread whipped topping evenly over the chilled cake. Garnish with lemon zest if desired.
- Keep refrigerated until ready to serve.
Notes
- You can substitute vanilla pudding if you prefer a milder lemon flavor.
- For extra lemon punch, drizzle with lemon glaze before adding whipped topping.
- This cake is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg