Lemon Poke Cake
My Lemon Pudding Poke Cake is delightfully light and refreshing and the perfect spring or summertime dessert! It's made easy by starting with a box cake mix, adding creamy lemon pudding, and topping with homemade whipped cream icing and crushed cookies. It's a make ahead dessert that keeps entertaining stress-free.
Servings: 15 servings
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
For the Pudding
- 3.4 ounce box instant lemon pudding mix (1 small box)
- 2 cups milk cold
Whipped Cream Ingredients
- 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
For the Lemon Cake
- 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.
For the Lemon Pudding Layer
- 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.
For the Lemon Cookie Topping
- 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.
Nutrition
Serving: 1 serving | Calories: 331 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 5 g | Cholesterol: 43 mg | Sodium: 345 mg | Fiber: 1 g | Sugar: 23 g
Find it online:
www.soulfullymade.com/lemon-pudding-poke-cake/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/lemon-pudding-poke-cake/