Go Back Email Link

Bright And Creamy Lemon Poke Cake

A soft, moist lemon cake filled with creamy lemon pudding and topped with fluffy whipped cream. Perfectly tangy, sweet, and refreshing, ideal for family desserts or special occasions.
Print Recipe Pin Recipe

Ingredients
  

For the Cake

  • 1 box 15.25 oz lemon cake mix
  • Ingredients called for on cake mix usually eggs, oil, water

For the Filling

  • 2 boxes 3.4 oz each instant lemon pudding mix
  • 2 cups half-and-half

For the Whipped Cream Topping & Garnish

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Lemon slices and fresh lemon zest optional

Instructions
 

  • Preheat oven to 350°F (175°C) and spray a 9×13-inch cake pan with nonstick cooking spray.
  • Prepare the lemon cake batter according to package instructions and pour into the pan. Bake as directed and cool 15–20 minutes.
  • Use the end of a wooden spoon to poke holes evenly across the cake, about 1 inch apart.
  • Whisk together the instant lemon pudding mix and half-and-half until thickened. Let sit a few minutes to firm up slightly.
  • Pour or pipe the pudding evenly over the cake, pressing it into the holes and spreading the rest on top. Cover and refrigerate at least 1 hour.
  • Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread whipped cream over the chilled cake, garnish with lemon slices or zest if desired, and serve. Refrigerate leftovers up to 24 hours.