Lemon Poke Cake
This bright and zesty Lemon Poke Cake is ultra moist, bursting with lemon flavor, and topped with a fluffy vanilla-lemon whipped topping. It’s a sunshine-filled treat that’s easy to make and perfect for gatherings or spring celebrations.
Ingredients
- 1 15.25 oz package lemon cake mix
- 2 cups water divided
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup hot water
- 2 3 oz packages lemon-flavored gelatin
- 1 cup milk
- 1 3.4 oz package instant vanilla pudding mix
- 1 8 oz container frozen whipped topping, thawed
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch dish.
- Mix cake mix, 1 cup water, eggs, and oil. Beat and pour into dish.
- Bake 21–26 minutes. Poke holes with fork.
- Mix hot water, cold water, and 1 gelatin packet. Pour over cake. Chill.
- Whisk milk, pudding, and second gelatin packet. Fold in whipped topping.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-poke-cake/
Notes
Extra Lemon Punch: Add lemon zest to the cake batter or pudding mixture for a more intense citrus flavor.
Gelatin Tip: Pour the gelatin slowly and evenly over the cake to help it soak in and avoid puddling.
Flavor Variations: Try using strawberry gelatin for a strawberry-lemon twist or swap pudding for lemon flavor to double down on citrus.
Storage: Keep refrigerated in an airtight container for up to 4 days. This cake tastes even better after sitting overnight!