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Lemon Pudding Poke Cake

I’m always looking for something fun to bring to parties, and this Lemon Pudding Poke Cake is about as fun as it gets. Normally we see poke cakes as a sheet cake, which is fine…but I wanted one with a little more pizazz. This one is so cute you’ll have people begging you for the recipe! Enjoy!

This Lemon Poke Cake is sweet and tart, a perfect summer dessert

What You Need To Make Lemon Pudding Poke Cake:

  • 1 box white cake mix
  • 1 large box lemon pudding mix (or two small if you can’t find one large)
  • 1 large, fresh lemon (meyers have a sweeter taste)
  • 1 can of Reddi-Wip Whipped Cream
a sweet and tart lemon poke cake is a refreshing summer dessert

How To Make Lemon Pudding Poke Cake:

Make the cake according to the instructions on the box, and cook in two square pans. While the cake is cooking, cut the lemon into thin slices and set these slices on a paper towel and place a second paper towel over the top to let them dry out a little. Once the cakes have cooled, transfer one of the cakes to a plate. Prepare the pudding mix according to the instructions on the box, but only allow it to set for about five minutes. Poke holes into the cake on the plate, leaving approximately 1″ between each hole.

Note: do not poke through to the bottom, make sure your holes go no deeper than halfway into the cake.

Next, pour 1/2 of the lemon pudding onto the cake on the plate, starting in the middle and working your way out. After this is done, place the second cake on top. Using your can of whipped cream, make a border around the top of the cake. Pour the remaining pudding onto the top, again starting in the middle, and work your way out to the border. Refrigerate for approximately 10 minutes. Remove from refrigerator and cover the rest of the cake (including the sides and putting it over the pudding) with whipped topping. Using a butter knife, trace the knife through the pudding and whipped topping to create a marbled design on the top of the cake.

Lastly, place your lemon slices along the sides of the cake as decorations. You can use any additional slices to decorate the top of the cake. Keep entire cake refrigerated until ready to serve. Enjoy!

PRO TIP:

The directions for this one look a lot more complicated than most of my recipes, but once you get going it really is a very simple cake to make. If you want to garnish this cake, I suggest adding a sprig of mint, or you could always sprinkle glittery sugar over the top.

Lemon Pudding Poke Cake

Lemon Pudding Poke Cake

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This Lemon Pudding Poke Cake is the perfect treat to bring to a party! It's sweet, tart, and refreshing, and perfect for summer.

Ingredients

  • 1 box white cake mix
  • 1 large box lemon pudding mix (or two small if you can't find one large)
  • 1 large, fresh lemon (meyers have a sweeter taste)
  • 1 can of Reddi-Wip Whipped Cream (the brand doesn't matter, pick what you prefer)

Instructions

  1. Make the cake according to the instructions on the box, and cook in two square pans.
  2. While the cake is cooking, cut the lemon into thin slices and set these slices on a paper towel and place a second paper towel over the top to let them dry out a little.
  3. Once the cakes have cooled, transfer one of the cakes to a plate.
  4. Prepare the pudding mix according to the instructions on the box, but only allow it to set for about five minutes.
  5. Poke holes into the cake on the plate, leaving approximately 1" between each hole.
  6. Note: do not poke through to the bottom, make sure your holes go no deeper than halfway into the cake.
  7. Next, pour 1/2 of the lemon pudding onto the cake on the plate, starting in the middle and working your way out.
  8. After this is done, place the second cake on top.
  9. Using your can of whipped cream, make a border around the top of the cake.
  10. Pour the remaining pudding onto the top, again starting in the middle, and work your way out to the border.
  11. Refrigerate for approximately 10 minutes.
  12. Remove from refrigerator and cover the rest of the cake (including the sides and putting it over the pudding) with whipped topping.
  13. Using a butter knife, trace the knife through the pudding and whipped topping to create a marbled design on the top of the cake.
  14. Lastly, place your lemon slices along the sides of the cake as decorations.
  15. You can use any additional slices to decorate the top of the cake.
  16. Keep entire cake refrigerated until ready to serve.
  17. Enjoy!
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