Lemon Pudding Poke Cake

Lemon Pudding Poke Cake

Introduction

Light, creamy, and bursting with citrusy flavor, this Lemon Pudding Poke Cake is the ultimate dessert for lemon lovers. Combining a moist vanilla cake base with a silky lemon pudding layer that seeps into every bite, this cake delivers the perfect balance of sweetness and tang. It’s refreshing, smooth, and delightfully simple to make — ideal for spring and summer gatherings or whenever you crave something bright and comforting. The beauty of a poke cake lies in its texture — each forkful melts in your mouth, rich with pudding and topped with a luscious lemon glaze or whipped cream.

Ingredients

For the Cake:

• 1 box yellow cake mix (or lemon cake mix)

• 1 cup milk

• ½ cup vegetable oil

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• 3 large eggs

• 1 teaspoon vanilla extract

For the Lemon Pudding Layer:

• 2 boxes (3.4 oz each) instant lemon pudding mix

• 3 cups cold milk

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• 1 tablespoon lemon zest (optional, for extra flavor)

For the Topping:

• 1 cup whipped topping (Cool Whip or homemade whipped cream)

• Lemon slices or zest for garnish (optional)

Instructions

1. Bake the Cake:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
   In a large bowl, combine the cake mix, milk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
   Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

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2. Prepare the Pudding:
   While the cake is baking, whisk together the instant lemon pudding mix, cold milk, and lemon zest (if using) in a medium bowl. Whisk for 2 minutes until the pudding thickens slightly, then set it aside.

3. Poke the Cake:
   Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake — about 1 inch apart.

4. Pour the Pudding:
   Slowly pour the prepared lemon pudding over the cake, spreading it evenly with a spatula so it fills the holes. The pudding will soak into the cake, creating a creamy, moist texture.

5. Chill and Set:
   Cover the cake and refrigerate for at least 2 hours (or overnight) to allow the pudding to set and flavors to meld beautifully.

6. Add the Topping:
   Once chilled, spread the whipped topping evenly over the surface of the cake. Garnish with lemon zest or slices if desired for a bright finish.

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7. Serve:
   Slice into squares and serve cold for a refreshing, melt-in-your-mouth dessert experience.

Serving Suggestions

This Lemon Pudding Poke Cake is delightful on its own, but you can take it to the next level by serving it with fresh berries like strawberries, raspberries, or blueberries. For a richer twist, drizzle a little lemon glaze or white chocolate sauce over each slice. It’s also perfect for potlucks, summer barbecues, and family celebrations — an easy make-ahead dessert that everyone loves.

Conclusion

Refreshing, creamy, and irresistibly soft, the Lemon Pudding Poke Cake is a dessert that perfectly blends sweetness and tang in every bite. The pudding seeps into the cake, creating an ultra-moist texture, while the whipped topping adds a light, airy finish. It’s easy to make, beautiful to serve, and sure to become a family favorite. Each forkful delivers a burst of sunshine — a dessert that truly brightens any day!