Lemon Poke Cake

5 from 2 votes

Lemon Poke Cake is a deliciously moist lemon cake bursting with bright lemony flavor. Layers of white cake, lemon Jell-o, lemon pudding, and Cool Whip come together for a light, refreshing, and super moist lemon poke cake.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 182kcal

Author: Cara Lanz

Ingredients

1 box white cake mix
oil, eggs, and water* per the box instructions
3 oz box of lemon Jello mix
½ cup boiling water
½ cup cold water
3.4 oz box of instant lemon pudding mix
1 ½ cups cold milk
1 tablespoon fresh lemon juice
2 teaspoons lemon zest, divided
8 ounces Cool Whip or TruWhip or whipped cream

Instructions

Prepare and bake white cake in a 9 x 13 pan, according to the box directions. Let cool 20 minutes.
With a fork, chopstick, or the handle of a wooden spoon, poke holes into the cake about an inch apart.
In a small bowl, combine the lemon Jello mix and boiling water. Stir for 2 minutes until dissolved. Add the cold water and stir for another minute.
Spoon the Jello mixture over the cake.
Add the lemon pudding mix, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest to a medium bowl. Add the milk and whisk for 2 minutes until slightly thickened.
Evenly spread the lemon pudding over the cake.
Refrigerate uncovered for 3-4 hours or until completely cooled.
Gently and evenly spread the Cool Whip over the pudding. Sprinkle with 1 teaspoon of lemon zest.
Cover and refrigerate until ready to serve. Store lemon poke cake in the refrigerator for up to 3 days.

Notes

*nutrition calculated with ½ cup canola oil and ½ cup egg whites for the cake mix.

For the purest white-colored cake, follow the "egg white" instructions on the cake mix box, if available.

Let the cake cool completely before adding the Cool Whip layer.

Poke the holes in the cake about an inch apart.

Nutrition