Lemon Poke Cake

5 from 1 vote

This simple lemon poke cake couldn't be easier to make. Lemon cake mix and lemon pudding mix combine forces to make a moist and fluffy sweet treat.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Keyword: lemon poke cake

Servings: servings

Calories: 457kcal

Preheat your oven to 350ºF and spray a 9x13" baking pan with cooking spray.
In a large bowl, stir the lemon cake mix and pudding mix together.
1 package (15.25 ounces) lemon cake mix , 1 package (3.4 ounce) Instant lemon pudding mix
Add the water, oil, and eggs into the bowl and whisk until smooth.
3/4 cup warm water, 1/2 cup vegetable oil , 4 eggs
Pour the batter into the prepared cake pan and spread evenly.
Bake the cake for 40 minutes. The cake will be golden brown and spring back to the touch.
Remove the cake from the oven and poke holes across the entire top of the cake with a fork.
In a medium sized bowl, whisk together the lemon juice and powdered sugar. Pour the glaze over the top of the hot cake, going slowly so it has time to absorb into the cake as you pour.
1/2 cup lemon juice, 2 cups powdered sugar
Let the cake cool completely
Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours before serving.

To keep the lemon poke cake from getting soggy, make sure to leave space between the holes in the cake. If they are too close together, everything will mush together.
Store leftover cake in the fridge for up to five days. To keep it fresh, wrap it tightly in plastic wrap, and transfer it to an airtight container.
Freeze the cake for up to three months. Just keep in mind that the texture may change slightly once thawed.
Thaw in the fridge overnight before serving.
Lemon: Bring more lemon flavor to the cake by topping it with fresh or even candied lemon slices. Or, add a sprinkling of lemon zest.