Lemon Pudding Poke Cake

There’s something truly special about the Lemon Pudding Poke Cake. It takes me back to sunny days spent in the kitchen with my grandma, who believed that dessert should always be a celebration. Each bite of this moist cake, filled with zesty lemon goodness and topped with a dreamy whipped layer, brings a rush of nostalgia. I remember the way her eyes sparkled as she served it up, the sweet and tangy flavors dancing on my palate. It’s a perfect treat for any occasion, whether you’re celebrating a birthday or simply savoring a quiet afternoon at home. This cake has a unique way of bringing everyone together, with its vibrant colors and refreshing taste. You’ve got to try it!

Lemon Pudding Poke Cake Ingredients

When it comes to the ingredients for the Lemon Pudding Poke Cake, simplicity is key. Each ingredient plays a vital role in creating that delightful balance of texture and flavor. From the fluffy cake to the creamy filling, these components come together beautifully.

• 15.25 ounces yellow cake mix: This is the base that provides the cake’s fluffy structure. It helps create a moist, tender crumb.
• 1 cup water: Essential for hydrating the cake mix, ensuring it bakes evenly.
• ½ cup oil: Using a neutral oil keeps the cake moist and adds richness without overpowering the lemon flavor.
• 3 large eggs: Eggs provide structure and moisture. They help bind the ingredients together and give the cake its lift.
• 4 ounces cream cheese: This adds a rich, creamy texture to the filling, balancing the tartness of the lemon.
• 7 ounces sweetened condensed milk: It brings sweetness and creaminess to the filling, making it luscious.
• 3.4 ounces lemon pudding mix: This is the star of the show! It infuses the filling with a bright lemon flavor.
• 1 ¼ cups milk: Used to hydrate the pudding mix, it creates a smooth and creamy filling.
• 4 tablespoons lemon juice: Freshly squeezed lemon juice enhances the flavor, ensuring a zesty kick.
• 16 ounces Cool Whip: This lightens the filling, making it airy and fluffy, perfect for topping.
• 10 pieces lemon Oreos: These not only add a delicious crunch but also a fun flavor twist on the classic dessert.
• Lemons: Optional for garnish, fresh lemon slices or zest can elevate the presentation.

The Process for Making Lemon Pudding Poke Cake

Creating the Lemon Pudding Poke Cake is a delightful journey! Each step is straightforward, and the end result is something truly special. Let’s dive into the process.

1. Preheat your oven to 350 degrees Fahrenheit. It’s essential to have your oven ready so that your cake bakes evenly. Spray a 9×13 glass casserole dish with cooking oil to prevent sticking.
2. In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Use a whisk or an electric mixer to blend until the batter is smooth and homogenous. Look for a silky texture that’s free of lumps.
3. Once mixed, pour the batter into the prepared baking pan, spreading it evenly. Bake for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown, and the edges might slightly pull away from the sides of the pan.
4. After baking, allow the cake to cool for at least 45 minutes. It should feel cool to the touch before you proceed to the next step, ensuring that your filling will not melt.
5. In another mixing bowl, add the cream cheese and sweetened condensed milk. Mix them together until you achieve a smooth consistency. This step is best done with an electric mixer, but you can mix by hand if the cream cheese is really soft.
6. In a medium bowl, whisk together the lemon pudding mix, milk, and lemon juice. Ensure that it’s well combined and smooth before moving on.
7. Mix the lemon pudding mixture into the cream cheese mixture, blending well until fully combined. Then, gently fold in about 6 ounces of the Cool Whip, ensuring you don’t deflate the mixture.
8. Using the handle of a large spatula or spoon, poke holes into the cooled cake in even rows, creating a grid pattern. This allows the filling to seep into the cake, making it extra moist.
9. Spread the lemon filling over the cake, pushing it gently into the holes. Use a spatula to smooth it out evenly, topping with the remaining Cool Whip.
10. Crush five of the lemon Oreos into large crumbs and sprinkle them over the top of the cake. This adds a lovely crunch and enhances the lemon flavor.
11. Refrigerate the cake for at least 2 hours to let the topping set. When ready to serve, garnish with half a cookie and a twist of lemon, if desired. Enjoy this delightful treat!

Making Adjustments

Sometimes you may want to customize your Lemon Pudding Poke Cake. Here are some tips to help you make it your own.

• Storage: Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days, but you may want to enjoy it sooner for the best flavor.
• Freezing: You can freeze this cake, but it’s best to freeze it without the topping. Wrap it tightly and store it for up to a month.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream for extra indulgence.
• Variations: Consider using lime pudding instead of lemon for a tropical twist, or add fresh berries to the filling for a fruity flavor.
• Serving Size: For gatherings, consider cutting the cake into smaller squares. It’s rich and satisfying, so smaller pieces go a long way!
• Flavor Infusion: To enhance the lemon flavor, add a bit of lemon zest to both the cake and filling.

Perfect Matches for Lemon Pudding Poke Cake

Serving the Lemon Pudding Poke Cake opens up a world of delightful possibilities. Here are some great ideas for pairing it:

• Fresh Berries: Serve with a side of fresh strawberries or blueberries for a pop of color and flavor.
• Whipped Cream: A dollop of whipped cream on each slice enhances the cake’s creaminess and adds a lovely presentation.
• Seasonal Gatherings: This cake is perfect for spring and summer gatherings, offering a light and refreshing dessert option.
• Brunch Treat: It’s great for brunch as a sweet surprise alongside pancakes or waffles.
• Picnic Delight: Pack it for a picnic; it travels well and is sure to impress friends and family.
• Storage Tips: Always refrigerate leftover cake, keeping it fresh and flavorful for days.

FAQ

Conclusion

The Lemon Pudding Poke Cake is a delightful dish that perfectly balances sweetness and tartness, making it a crowd-pleaser at any gathering. I encourage you to try making it for your next event or simply to indulge yourself on a sweet craving. It’s easy, refreshing, and sure to become a favorite in your dessert repertoire.

Lemon Pudding Poke Cake

Craving something sweet and refreshing? The Lemon Pudding Poke Cake is the ultimate dessert! This easy treat features a moist cake filled with zesty lemon pudding and topped with fluffy whipped cream. Perfect for any occasion, it's sure to impress your guests!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 15.25 ounces yellow cake mix
• 1 cup water
• ½ cup oil can use your preferred cooking oil, vegetable oil, canola oil or even olive oil are all ok
• 3 large eggs
• 4 ounces cream cheese softened
• 7 ounces sweetened condensed milk about half a 14 ounce can
• 3.4 ounces lemon pudding mix
• 1 ¼ cups milk I used 2% milk but you can use what you have
• 4 tablespoons lemon juice
• 16 ounces Cool Whip or other whipped topping, divided
• 10 pieces lemon Oreos or similar crunchy lemon sandwich cookie, divided
• Lemons optional for garnish

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. It’s essential to have your oven ready so that your cake bakes evenly. Spray a 9×13 glass casserole dish with cooking oil to prevent sticking.
• In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Use a whisk or an electric mixer to blend until the batter is smooth and homogenous. Look for a silky texture that’s free of lumps.
• Once mixed, pour the batter into the prepared baking pan, spreading it evenly. Bake for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown, and the edges might slightly pull away from the sides of the pan.
• After baking, allow the cake to cool for at least 45 minutes. It should feel cool to the touch before you proceed to the next step, ensuring that your filling will not melt.
• In another mixing bowl, add the cream cheese and sweetened condensed milk. Mix them together until you achieve a smooth consistency. This step is best done with an electric mixer, but you can mix by hand if the cream cheese is really soft.
• In a medium bowl, whisk together the lemon pudding mix, milk, and lemon juice. Ensure that it’s well combined and smooth before moving on.
• Mix the lemon pudding mixture into the cream cheese mixture, blending well until fully combined. Then, gently fold in about 6 ounces of the Cool Whip, ensuring you don’t deflate the mixture.
• Using the handle of a large spatula or spoon, poke holes into the cooled cake in even rows, creating a grid pattern. This allows the filling to seep into the cake, making it extra moist.
• Spread the lemon filling over the cake, pushing it gently into the holes. Use a spatula to smooth it out evenly, topping with the remaining Cool Whip.
• Crush five of the lemon Oreos into large crumbs and sprinkle them over the top of the cake. This adds a lovely crunch and enhances the lemon flavor.
• Refrigerate the cake for at least 2 hours to let the topping set. When ready to serve, garnish with half a cookie and a twist of lemon, if desired. Enjoy this delightful treat!

Notes

• Tip 1: Mixing the cream cheese and the sweetened condensed milk is easiest done with an electric mixer. If you are mixing this mixture by hand, the cream cheese must be well softened.
• Tip 2: Sweetened condensed milk can be a little tricky to measure. Don’t sweat though, you don’t need to be super exact with this measurement. Just use about half of a 14 ounce can. This also equals out to 1/2 cup plus 1/4 cup if you’d prefer to measure that way. Sweetened condensed milk can be very sticky, so spraying the measuring cups lightly with spray cooking oil before measuring can help.
• Tip 3: Sweetened condensed milk is not something I like to waste! Try dipping fresh fruit in the leftover sweetened condensed milk, or using it to sweeten up strong coffee either hot or iced.
• Tip 4: You could also make a half batch of this Oreo Fudge, just make it in the base of a bread pan lined with parchment paper.

Keyword Easy Dessert, Lemon Cake, Poke Cake Recipe, spring desserts

Previous PostSpam Musubi

Next Post Super Easy Banana Pancakes

Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.