Description
A citrus lover’s dream, this Lemon Poke Cake is made with a moist lemon cake base, infused with creamy lemon pudding, and topped with Cool Whip. It’s a refreshing dessert perfect for any occasion.
Ingredients
Units
Scale
- 1 lemon cake mix (plus required ingredients)
- 2 (3.4 ounce) lemon pudding mixes
- 2 1/2 cups milk
- 1 (8 ounce) container Cool Whip
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Cake:
Prepare the lemon cake mix according to the package instructions in a 9×13-inch baking dish. - Prepare the Lemon Pudding:
In a separate bowl, mix the lemon pudding mixes with 2 ½ cups of milk. Set aside until needed. - Poke Holes in the Cake:
Once the cake is baked, remove it from the oven and immediately poke holes in the cake using the handle of a wooden spoon. - Spread the Lemon Pudding:
Pour the lemon pudding mixture over the hot cake, spreading it evenly with a spatula. - Cool and Chill:
Allow the cake to cool at room temperature, then chill in the refrigerator for at least 2 hours. - Top with Cool Whip:
Spread the Cool Whip over the chilled cake. - Optional Garnish:
Garnish with lemon zest, if desired.
Notes
- You can add extra lemon zest on top for a burst of citrus flavor.
- This cake needs to chill for at least 2 hours, but it’s best if left to chill for 3 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 24g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30 mg