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This Lemon Poke Cake with Pudding is a showstopping dessert recipe with layers of tart lemon flavor. It’s simple to make with only 10 minutes of active prep time before chilling in the fridge until it’s time to enjoy!
Reader Review ⭐⭐⭐⭐⭐
“This is outstanding! Making it a second time, so refreshing!
— Diane
I’ve been making this lemon poke cake since I was first married. The cake itself stayed the same all these years, but the topping changed once I made my Chocolate Oreo Cake and fell head over heels for that whipped cream and crushed cookie combination. I knew I had to bring it over to this one, too, and once I did, there was no going back to the old way.
Lemon Oreos and fresh whipped cream give this cake a little more texture and crunch than the usual Cool Whip topping, and it’s become one of our favorites for spring and summer gatherings.
With less than 10 ingredients, it’s a dessert fit for a crowd and also easy on your wallet. My family loves this cake for special occasions, a Mother’s Day gathering, a spring or summer BBQ, a potluck, or just because we love cake. Try my Pina Colada Poke Cake too!
Reader Review ⭐⭐⭐⭐⭐
“Lemon is my absolute favorite so decided to make this. It was amazing! Thank you for another great recipe.”
— Kathy
Why You’ll Love This Lemon Pudding Poke Cake
If you’re a lemon lover, this Lemon Pudding Poke Cake is for you! It’s vibrant and always moist thanks to the pudding. If you’ve never made a poke cake before, you’re in for a treat. The base is a boxed cake for ease, poked with holes after baking and soaked with lemon pudding for a sweet-and-tart taste that will make you pucker.
❥ Easy recipe: Starting with a cake mix makes this semi-homemade and a cinch to put together, no fancy equipment or techniques needed.
❥ Lemon Oreo crunch: The crushed lemon Oreos folded into the whipped cream give every bite a little texture against the soft cake and creamy pudding.
❥Crowd pleaser: I’ve never served this to anyone who didn’t fall in love with it. Lemon lovers especially go crazy for this one.
❥ Make ahead friendly: Bake and fill it a day ahead, then add the whipped cream fresh before serving. One less thing to worry about on a busy day.
NikkiIngredient Notes
- Lemon cake mix: I like Betty Crocker with pudding in the mix. You can also use a white or yellow cake mix, but add lemon extract, lemon juice, and a little lemon zest or a lemon pudding with the mix if you want more lemon flavor.
- Milk: I use milk instead of water in the cake batter for a richer flavor and softer crumb, though water will work if that’s what you have. For the pudding layer, use cold milk straight from the fridge so it thickens up quickly when whisked.
- Vegetable oil: Oil keeps this cake moist and soft for days, where butter can make a boxed cake mix dry out faster once it’s refrigerated. You can sub in melted butter if you prefer.
- Eggs: Help bind the cake and give it structure.
- Instant lemon pudding mix: Make sure it is instant, not cook-and-serve.
- Heavy whipping cream: This is the base for the fluffy whipped cream topping.
- Powdered sugar: Also known as confectioners’ sugar. This sweetens the whipped cream without it turning grainy.
- Lemon Oreo cookies: You’ll use the cookie and filling for the crumbles folded into the whipped cream, plus a few reserved for the topping.
How To Make Lemon Poke Cake
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prepare and Bake the Cake
Preheat the oven to 350°F.
In a large bowl, beat together the lemon cake mix, milk, vegetable oil, and eggs for about 2 minutes on medium-high speed.
I use milk instead of water for a softer crumb, and oil instead of butter to help the cake stay moist longer once it’s chilled.
Pour into a greased 9×13 dish and bake for 20 to 25 minutes, or until a wooden pick comes out mostly clean.
Step 2 | Poke Holes in the Cake
Let the cake cool for 10 to 15 minutes. While it’s still warm but not piping hot, poke holes all over the cake, spacing them about an inch apart. Poke about three-quarters of the way down rather than all the way through; this gives the pudding plenty of room to soak in without making the cake fall apart when you slice it.
Then let the cake cool completely.
Step 3 | Make the Lemon Pudding Layer
Whisk together the instant lemon pudding mix and cold milk for 2 minutes, until it starts to thicken. Cold milk is key here. It helps the pudding set up quickly instead of staying loose and runny.
Step 4 | Pour the Pudding Over the Cake
Pour the pudding over the cooled cake, making sure it fills the holes you poked.
Tip: At this point, you can refrigerate it like this and prepare to top later, or you may make the topping and refrigerate it completely prepared.
If I am serving the next day, I will prepare the topping closer to the time of serving so the cookies still have a little crunch. It is delicious either way.
Step 5 | Make the Whipped Cream
With a stand or hand mixer, beat the heavy cream, vanilla, and powdered sugar until medium peaks form.
You want it somewhere between soft and stiff. It will hold up, but it will still curl slightly at the top.
Step 6 | Crush the Cookies
Step 7 | Fold Cookies Into Whipped Cream, Top, and Chill
Fold crushed cookies into whipped cream.
I like the pieces for the icing to be about ¼ to ½ inch. You naturally will get some smaller crumbs, and that is okay. A mixture is fine. Do this to preference.
Spread the whipped lemon cookie cream over the cake.
For a pretty finish, arrange lemon slices, cut into quarters, around the top, with a small mint sprig tucked next to each one, then scatter the reserved crushed cookies around them.
Refrigerate for at least 1 hour before serving.
Variations and Substitutions
This easy Lemon Poke Cake Recipe is a fabulous recipe as is, but if you want to change it up, the combinations are endless! Here are some ways I’ve altered the cake before:
- Lemon Poke Cake with Lemon Pie Filling: Use a can of lemon pie filling or lemon curd in place of the instant lemon pudding for an even more intense lemon flavor. It’s thicker than pudding and won’t soak into the holes quite as easily, so press it gently into the holes with the back of a spoon as you pour to make sure it actually fills them instead of just sitting on top.
- Different cake and pudding combos: This recipe is easy to switch up. Try a butter pecan cake mix with vanilla pudding and pecan shortbread cookies for a Butter Pecan Poke Cake, or a chocolate cake mix with chocolate pudding and Oreo cookies for an Oreo Pudding Poke Cake.
- Different cookies: Swap the lemon Oreos for lemon sandwich cookies or even vanilla wafers if that’s what you have on hand.
Shortcuts & Time Savers
- Whipped topping swap: Replace the homemade whipped cream with 12 ounces of thawed frozen whipped topping (Cool Whip) to save a step.
Expert Tips
- Poke the holes in the cake while it’s warm, then let it cool. This makes it easier to make the holes without cracking the cake.
- Use cold cream and a cold bowl for the whipped topping. Pop your bowl and beaters in the freezer for about 10 minutes before whipping. Cold cream whips up faster and holds its shape better, especially once the cookies are folded in
- Avoid whipping the cream too much. You want medium peaks for a silky and smooth texture. If you beat for too long, stiff peaks form, which is fine, but your topping won’t be as pillowy in texture.
- Refrigerate the lemon pudding poke cake for at least 1 hour. An essential step that helps the pudding set as well as the whipped cream topping.
What to Serve With Lemon Pudding Poke Cake
This cake really does stand on it’s own. But fresh berries are my favorite pairing for this one if you want a little something extra.
A scoop of vanilla ice cream is always a good call if anyone wants extra creaminess with their slice, and a glass of Southern Strawberry Sweet Iced Tea rounds it out nicely for a BBQ or potluck spread. Since this is already a make ahead dessert, it fits right in with whatever you’re grilling that day, no need to overthink it.
Storage Instructions
Storage: Since the cake contains dairy, cover it with foil or plastic wrap, or place it in an airtight container, and refrigerate for 3 to 4 days.
Make-Ahead: I like to bake the cake, pour the pudding over it, and let it chill in the fridge. When I’m ready to serve, I make the whipped cookie cream topping and top the cake fresh for the best flavor.
Freezing Lemon Pudding Cake: Freeze the cake with the pudding layer only, no whipped cream yet, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the refrigerator, then make the whipped cream fresh and top the cake right before serving. Fresh whipped cream doesn’t hold up well once frozen and thawed; it tends to break down and get watery, so it’s best added after.
FAQs
A poke cake is a baked cake that gets poked full of holes, then filled with something like pudding, jello, or sweetened condensed milk so the flavor and moisture soak all the way through, not just sit on top.
You sure can. Just replace with 12 ounces of ready-made, thawed frozen whipped topping (Cool Whip).
It’s harder these days to find a wooden spoon with a round handle. You can also use a large smoothie straw, chopsticks, or anything with a round handle to poke holes.
Poke the holes while the cake is still warm, not piping hot. Warm cake is softer and more flexible, so it holds together instead of cracking or crumbling under the spoon handle. Once it’s fully cooled, it firms up and gets more delicate to work with. Just make sure to let it cool completely before adding the pudding.
You may not have activated the pudding mix correctly, let the cake thaw before adding the pudding, or let the cake set up in the fridge for long enough before serving.
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Lemon Poke Cake
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Ingredients
- 15.25 ounce box lemon cake mix - I like Betty Crocker with pudding in the mix
- 1 cup milk - or water
- ½ cup vegetable oil - or melted butter
- 3 large eggs
- 3.4 ounce box instant lemon pudding mix - (1 small box)
- 2 cups milk - cold
- 2 cups heavy whipping cream
- 1 tsp vanilla
- ¼ cup powdered sugar
- 12 lemon Oreo cookies - finely crushed, (reserve some to garnish if desired)
Instructions
- Preheat the oven to 350℉.
- In a large bowl, using an electric hand mixer or a stand mixer, beat together the boxed lemon cake mix, milk, oil, and eggs for about 2 minutes on medium-high speed.
- Bake for about 20-25 minutes or until a wooden pick comes out mostly clean.
- Remove the cake from the oven and let the cake cool for about 10- 15 minutes.
- While the cake is warm but not piping hot, poke holes in the cake with the handle of a wooden spoon or a straw. You will want to go about ¾ of the way down (not to the bottom). Then let the cake cool completely.
- Whisk together lemon pudding mix and two cups of milk with the wire whisk on a stand mixer or an electric hand mixer for two minutes. Then pour the mixture over the cake making sure to fill the holes.
- Beat heavy cream, vanilla, and powdered sugar until soft to medium peaks form.
- Carefully chop Lemon Oreos by hand with a sharp knife, or use a food processor or rolling pin. Fold crushed cookies into whipped cream. I like the pieces for the icing to be about ¼ to ½ inch. You naturally will get some smaller crumbs, and that is okay. A mixture is fine. Do this to preference.
- Refrigerate for 1 hour or until ready to serve.
- Garnish with crushed lemon cookies, lemon zest, or sliced lemons.
Notes
- Poke the holes in the cake while it’s warm, then let it cool completely. This makes it easier to make the holes without cracking the cake.
- Refrigerate the lemon pudding poke cake for at least 1 hour. An essential step that helps the pudding set as well as the whipped cream topping.
- Avoid whipping the cream too much. You want medium peaks for a silky and smooth texture. If you beat for too long, stiff peaks form, which is fine, but your topping won’t be as pillowy in texture
- If you can’t find a lemon cake, you can use a white cake or yellow cake mix and add a box of lemon pudding to the cake mix.
- You can use Cool Whip in place of the whipped cream mixture as a shortcut, if desired.
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don’t think frosting turned out right
I am sorry Ella. Not sure what happened for you. I make this on all the time without problems.
This is outstanding! Making it a second time, so refreshing!
Thank you, Diane!
Oh so good!!! Easy to make too!!!
Thank you so much Kathy!
Lemon is my absolute favorite so decided to make this. It was amazing! Thank you for another great recipe.
Thank you so much Kathy! I love anything lemon too! So glad you enjoyed it!
The lemon flavor is such brighter than I had imagined! Everyone scarfed them up and didn’t leave a crumb for me to take home and eat later. Guess I will have to make another one!
This one goes fast with my bunch too! We are lemon fans! I am so glad your family enjoyed it!
Thank you for such a great recipe, I making it for the 4th – I know everyone will love it!
I love lemon cake of any kind, so this is right up my alley! I’ll be making this for the 4th!
We are lemon fanatics and I can’t wait to give this recipe a try. It’s perfect for our summer gatherings!
Lemon desserts are my favorite! This cake is delicious and so easy to make. Thanks
Your lemon pudding poke cake was out-of-this-world good! Soft, moist and delicious. All the flavors worked perfectly together!
I made this for dessert tonight, and everyone loved it!! It was so delicious! Thank you!!
I need to use a sugar free cake mix for this and its a yellow cake. Haven’t seen a lemon sugar free cake mix yet.
Can you give me an idea of how much lemon and lemon zest to add to it?
thanks,
Karen
I would start with the juice and zest of 1 lemon and see if you would like to add more. Usually, a nice-sized lemon will do the trick.