This easy Lemon Pudding Poke Cake is so moist and full of flavor. A lemon lovers dream come true! It comes together quickly as it takes full advantage of a box cake mix and pudding mix.
I am a crazy lemon lover. Just the thought of lemons makes my mouth water. This delectable Lemon Pudding Poke Cake brings out the best that lemon has to offer and leaves your lips puckering for more. Do you have a favorite lemon recipe? This delicious cake is so easy and takes full advantage of starting with a box mix. Sometimes life is just so busy that we need to cut ourselves a little slack. Box mixes have come a long way over the years and sometimes taste as good or better than a made from scratch cake. No worries it will be our little secret. Just can pipe some lemon cream cheese frosting and add lemons on the top so it looks completely homemade.
How do you make Lemon Pudding Poke Cake?
First follow box directions for butter golden cake mix adding water, butter and eggs. Stir in a little lemon zest and spoon the batter into a well greased 9×13 inch pan. Bake until toothpick inserted in the center comes out clean. While the cake is baking mix the lemon pudding mix and milk. Cover and refrigerate while you prep the cake.
As soon as you remove the cake from the oven poke holes in the cake using the end of a wooden spoon. Poke holes should be about ever inch. Spread the lemon pudding over the cake gently pushing into the holes. Cover and refrigerate the cake while you make the icing. Using a mixer beat cream cheese, butter, lemon juice and lemon zest until smooth. Add the powdered sugar in small amounts until desired consistency. If piping the icing it should be fairly thick.
Reserve about 1 1/2 cups of icing if you are going to pipe the edges and top. Spread the remaining icing over the top. Some of the lemon pudding will mix with the icing but it will still look nice and taste amazing. If desired pipe edges and top. For an added touch garnish with lemon slices. For best results refrigerate for several hours up to overnight.
Recipe notes and helpful tips
- Grease your baking pan well.
- To poke holes in the baked cake use the top of a wooden spoon or the fat end of a thick pair of chopsticks.
- Poke holes a little over one inch apart. If they are too close the cake will be too moist and difficult to cut. If they are too far apart there will not be enough lemon pudding throughout the cake.
- When frosting the top the icing will be mixed in with any residual lemon pudding.
- The cake looks very pretty with the edges and top piped with slices of lemon for garnish.
This Lemon Pudding Poke Cake is so moist and full of flavor. Poke cakes are a little more messy than than a traditional cake but every single bite is a little slice of heaven. Poke cakes are best made a day in advance so the filling has time to chill and set. Put this delectable cake on your to try list and let your family and friends sing your praises.
Other lemon recipes you will love!
- Lemon Drop Martini
- Lemon Bars
- Lemon Ricotta Cookies
- Lemon Chicken Orzo Soup
- Iced Lemon Cookies
- Lemon Pound Cake
This post was originally published March 26, 2016 and was republished August 5, 2019 with new content.
Lemon Pudding Poke Cake
Ingredients
Cake
- 1 Duncan Hines butter golden cake mix 15.25 ounce
- 3/4 cup water
- 7 tablespoons butter softened
- 3 large eggs
- 1 1/2 tablespoons grated lemon zest
Pudding layer
- 2 cups cold milk
- 1 box 3.4 ounce instant jello lemon pudding
Frosting
- 1 box 8 ounce cream cheese
- 1/4 cup butter softened
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3-4 cups powdered sugar
- Small lemon slices
Instructions
- Preheat oven to 350 degrees. Grease 9 x 13 inch baking pan. Follow box directions for butter golden cake mix adding water, butter and eggs (as indicated on the package). Stir in lemon zest. Spoon in pan and bake for 30 minutes or until toothpick inserted in center comes on clean.
- Meanwhile stir lemon pudding mix and milk according to box instructions. Cover and refrigerate.
- Remove cake from the oven and immediately poke holes about every inch using the back of a wooden spoon. Spread the pudding over the cake gently pushing into the holes. Cool completely.
- Beat cream cheese, butter, lemon juice, lemon zest and powdered sugar in 1/2 cup intervals until desired consistency.
- Reserve 1 1/2 cups frosting if piping edges and centers. Spread remaining frosting over cake blending with remaining lemon pudding. Top with piped edges, centers and lemon slices if desired.
- Refrigerate for several hours to overnight to fully set.
Notes
- There will be some lemon pudding on the top. When spreading the frosting work them in together.
If you are not piping the frosting you can cut the amount of powdered sugar down a little. - Grease your baking pan well.
- To poke holes in the baked cake use the top of a wooden spoon or the fat end of a thick pair of chopsticks.
- Poke holes a little over one inch apart. If they are too close the cake will be too moist and difficult to cut. If they are too far apart there will not be enough lemon pudding throughout the cake.
- When frosting the top the icing will be mixed in with any residual lemon pudding.
- The cake looks very pretty with the edges and top piped with slices of lemon for garnish.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Shawn
Do you think this will work with cupcakes? Has anyone tried it?
Beth Pierce
Not sure about that because of sticking to the cupcake wrapper. Maybe the readers will have more feedback.
veenaazmanov
Soft, moist and delicious and lemon flavors super yum. Thanks for your recipe and the detailing to it. I am drooling.
Julie
We are big fans of lemon desserts. And this poke cake is going on our must try list. Yum!
Julie
Omg this cake is the best! I’ll be making it for all summer potlucks. Thanks for the recipe!
Beth Pierce
The pleasure is all mine. Thanks so much Julie! So glad that you liked it!!
Biana
Yum! I love lemon cakes in the summer, and this one looks amazing!
Dot
Baking now. Do I whip pudding mix or just stir and place in frig???
Beth Pierce
So sorry i just got this message. Did you purchase the instant lemon pudding? If so simply mix the milk and pudding and refrigerate while the cake is baking
Toni
This is so good! Perfectly easy and delicious!
Kechi
This poke cake is unbelievable dreamy and I want it for breakfast! Thanks for sharing this amazing recipe!
Kathryn Donangelo
I love all things lemon right now and this Lemon Pudding cake was amazing! So refreshing and zesty from the lemons and love the sweetness from the pudding. Thank you!
Alisa Infanti
I am a lemon lover. I can’t get enough lemony food in my life and will choose it over chocolate any day. This recipe was fantastic!
Marianne jacobson
I bought lemon cake mix . Can i substitute it for the golden
Beth Pierce
Yes you can. Happy baking!
Ms Jerry Holman
Can you freeze this Lemon pudding cake?
Beth Pierce
I am a little hesitant on telling you yes. I have frozen pieces of this cake before and they did just okay as the pudding soaked a little more into the cake. I really think this cake is better fresh.
paulette
If I make a double recipe what size pan to use? Each increase on the site says to use 9×13
Beth Pierce
You would use two 9×13 pans. That software it incapable of telling you what size pans to use when doubling and tripling. I am going to see if I can disable that function.
Roberta Kozlek
Instant or cook (stovetop) lemon pudding?
Beth Pierce
Thanks for the heads up Roberta! I will get that corrected! Instant pudding!
Linda Gray
Thank you so much for sharing this recipe. I made this recipe yesterday with tons of complements . Was tangy and sweet ,so easy to make. Wil definitely make it again
Beth Pierce
Thanks so much Linda! I am glad that you enjoyed it! I love a good poke cake!
Tia Smith
Do I use box direction for the cake or do I use ingredients used at top confused sorry
Beth Pierce
Use the dry cake mix and the ingredients I have listed in the recipe (not the ingredients on the cake box). I hope that helps!