If sunshine had a dessert form, it’d be this lemon pudding poke cake. It’s bright, smooth, and just the kind of treat that disappears fast at family potlucks, spring parties and summer backyard BBQs. Plus this lemon poke cake somehow still feels fancy, even though you serve it right out of the pan!
Why We Love Lemon Pudding Poke Cake
- Little Effort, Big Presentation! – This is the type of dessert I love bringing to share at a potluck or party. The cake always looks like it was way more effort then it was, and I can bring it all right in the pan I cooked it in!
- Lots Of Lemon Flavor – Perfect for spring and summer, lemon is one of those desserts that is usually going to make most everyone happy with it’s bright sunshine flavor.
- Creamy Dreamy Layers – The creaminess in the lemon layers is what usually pulls everyone in, and keeps them coming back for a second slice!
Ingredients For Lemon Pudding Poke Cake
How To Make Lemon Poke Cake
Making The Cake
- Preheat the oven to 350 degrees. Spray a 9×13 glass casserole dish with cooking oil.
- Place cake mix, water, oil, and eggs in a large mixing bowl. Combine with a whisk or an electric mixer until you have a smooth cake batter.
- Pour batter into the oiled pan. Bake the cake for 30–32 minutes or until cooked all the way through and a toothpick comes out clean when inserted in the center of the cake. Allow the cake to cool for at least 45 minutes, or until cool to the touch.
Making The Filling
- Place cream cheese and sweetened condensed milk into a large mixing bowl. Mix together cream cheese and sweetened condensed milk until smooth. This step is easiest done with an electric mixer, but can be done by hand if your cream cheese is really soft. In the image below I’ve mixed the cream cheese a little with an electric mixer before adding the sweetened condensed milk to help make sure I don’t have any lumps of cream cheese in my final cake.
- In a second medium bowl, add the lemon pudding, milk, and lemon juice. Mix well until combined.
- Pour the lemon pudding mixture into the cream cheese mixture and mix well. Add about 6 ounces of the Cool Whip and fold it into the cream cheese mixture, a little less then half.
- With the handle of a large spatula or spoon, poke holes into the cake in even rows. A 4 x 6 grid works well, but it doesn’t have to be perfect.
- Spread the lemon filling over the cake evenly, lightly pressing it into the holes as needed. Top the filling evenly with the remaining Cool Whip.
- Crush five of the lemon Oreo cookies into large crumbs, then sprinkle on top of the cake. Refrigerate the cake for 2 hours or until the topping is fully set. Serve with half a cookie garnish and a twist of lemon if desired, and enjoy!
Variation Ideas
Add Berries – Strawberries, raspberries, blueberries, any fresh berries only make this lemon pudding poke cake even better! I like to use the berries to decorate, but a layer of sliced berries between the cool whip and the lemon cream layer is also a great choice!
Play Around With The Decorations – I like how the lemon Oreos give this cake a little more lemon zing, but you could add sprinkles or other decorations to the top as you choose.
Try A Thin Layer Of Lemon Curd – Lemon curd is usually sold near the jams, and will give this cake even more lemon flavor. Try adding it to the cake before adding the lemon cream layer. You can also play around with other fruit flavors of jam, delicious! I made a strawberry sauce in my strawberry poke cake that would also be great on this lemon poke cake.
How Long Will A Lemon Poke Cake Last?
You can easily make this cake a full day before your event and it will be delicious! I find this cake tastes best when enjoyed within three days of making it, but it will last for 4-5 days total as long as it is refrigerated.
Store leftovers in the refrigerator in a covered airtight container. You can use a lid for the pan, or wrap it with aluminum foil or plastic wrap.
Lemon Pudding Poke Cake
Sweet, tangy, and topped with whipped cream, this lemon poke cake brings all the spring and summer vibes without breaking a sweat. This lemon pudding poke cake is perfect for potlucks, picnics and I bet you’ll want a second slice!
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Ingredients For The Filling
Making The Cake
-
Preheat the oven to 350 degrees. Spray a 9×13 glass casserole dish with cooking oil.
-
Place cake mix, water, oil, and eggs in a large mixing bowl. Combine with a whisk or an electric mixer until you have a smooth batter.
-
Pour batter into the oiled pan. Bake the cake for 30–32 minutes or until cooked all the way through and a toothpick comes out clean when inserted in the center of the cake. Allow the cake to cool for at least 45 minutes, or until cool to the touch.
Making The Filling
-
Place cream cheese and sweetened condensed milk into a large mixing bowl. Mix together cream cheese and sweetened condensed milk until smooth. This step is easiest done with an electric mixer, but can be done by hand if your cream cheese is really soft.
-
In a second medium bowl, add the lemon pudding, milk, and lemon juice. Mix well until combined.
-
Pour the lemon pudding mixture into the cream cheese mixture and mix well. Add about 6 ounces of the Cool Whip and fold it into the cream cheese mixture, a little less then half.
-
With the handle of a large spatula or spoon, poke holes into the cake in even rows. A 4 x 6 grid works well, but it doesn’t have to be perfect.
-
Spread the lemon filling over the cake evenly, lightly pressing it into the holes as needed. Top the filling evenly with the remaining Cool Whip.
-
Crush five of the lemon Oreo cookies into large crumbs, then sprinkle on top of the cake. Refrigerate the cake for 2 hours or until the topping is fully set. Serve with half a cookie garnish and a twist of lemon if desired, and enjoy!
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.
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
