Lemon Pudding Poke Cake

Lemon cake with white frosting on a small plate.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Resting Time: 2

Total Time: 2 50

Servings:

Calories: 283kcal

Author: Deanna

Lemon pudding poke cake is a moist lemon cake, marbled with tangy lemon pudding and topped with a light and fluffy whipped vanilla frosting. This cake is made with simple ingredients and comes together quickly.

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Ingredients

1 (15.25oz) box lemon cake mix and ingredients to make it
1 (3.4oz) box lemon instant pudding
3 cups milk divided
1 (3.4oz) box vanilla instant pudding mix
3 cups frozen whipped topping

Instructions

Bake the cake in a 9x13 pan according to package directions and let cool completely.
Using the end of a wooden spoon or the wide end of a chopstick, poke rows of holes in the cake.
In a medium-size bowl, whisk together 2 cups of milk and the lemon instant pudding just until it begins to thicken. You want it slightly thick, but still pourable.
Spoon the lemon pudding onto the cake and gently press it into the holes to fill them. Then spread the remainder on top of the cake.
Let the pudding set for about 10 minutes, then make the topping.
In a large bowl, whisk together the remaining cup of milk and the vanilla instant pudding until it starts to thicken. Then fold in 3 cups of thawed, frozen whipped topping until well combined. Be careful not to deflate the whipped topping.
Drop the topping onto the cake in large dollops, then carefully spread it evenly over the cake.
Let the cake rest for about 30 minutes before serving to allow the pudding and topping to set.

Notes

If you can't find lemon cake mix, you can use white or yellow cake instead.

If you prefer, to bake from scratch, you can use your favourite 9x13 lemon, yellow or white cake recipe.

Instead of pudding, you can use 2 cups of homemade or store-bought lemon curd.

If you really want to ensure the holes are fully filled with pudding, you can use a small tipped piping bag to fill the holes before spreading the remaining pudding on top. This works really well especially if the holes are smaller.

Leftover cake can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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