Lemon Poke Cake is packed with tons of lemon flavor in every bite. From the moist lemon cake to the lemon topping, it is one of the Best Lemon Desserts.
I’m so excited to share with you today an easy and luscious Lemon Poke Cake Recipe. You only need a few ingredients for this cake recipe and it turns out perfectly.
Poke Cake Recipes are my go-to for an easy dessert. I also make this Easy Pineapple Poke Cake Recipe, Hawaiian Wedding Cake and Lime Jell-O Poke Cake Recipe. They are so good. If you love lemon, also try this yummy Lemon Pudding, Lemon Dump Cake and Lemon Trifle.
My family also enjoys Sock It To Me Cake. If you need something healthier, try this easy Keto Coconut Flour Mug Cake Recipe.
What is a Poke Cake?
A poke cake is a cake that has holes poked into it while it’s still warm.
Then a liquid is poured over the cake to seep into the holes. This is generally, a jell-o mix, pudding mix or sweetened condensed milk.
This process makes the cake packed with flavor and very moist as well. If you like lemon, also try 35 Pineapple Desserts.
Ingredients
- Lemon Cake Mix. You can use white cake mix but lemon gives it more lemon flavor.
- Cool Whip. You can also use Homemade Whipped Cream Recipe.
Step By Step Instructions
Step 1. First, bake the cake according to the boxed cake mix instructions for a 9X13 sheet cake pan. Remove the baked cake from the oven and let it cool for about 5 minutes.
Step 2. Then poke holes all over the cooled cake. A handle of a wooden spoon works great for this as well.
Step 3. Next, use a small bowl and whisk together the jello and hot water until dissolved. Then whisk in the cold water.
Step 4. Gently pour the jello mixture over the cake. Place the cake in the refrigerator to chill for 2-3 hours.
Step 5. While the cake sets, make the frosting. In a separate mixing bowl, add the lemon frosting and beat with a hand mixer until light and fluffy. Fold in the cool whip.
Step 6. Spread the frosting on the cake. Then place the cake back in fridge for about 2 hours to chill. Another topping idea is Jello Frosting.
Variations and Substitutions
- Use an instant lemon pudding mix instead of the jello mix. You’ll want to mix the pudding mix and milk based on the package instruction. Pour the pudding mixture evenly over the baked cake. If you make a lemon pudding poke cake, I recommend creating larger holes in the cake to make sure it’s able to pour into the cake easily.
- Use canned lemon pie filling instead of the jello mix. For this variation, I recommend stirring the pie filling in with the cake mix batter prior to baking it instead of pouring it over the top.
- I used a lemon cake mix, but if you can’t find one in your area, a yellow cake mix would work great in this recipe. You could also add in 1-2 tsp of lemon extract to give it a strong lemon flavor. This is great with vanilla extract as well.
- Top with a lemon glaze instead of the frosting. I created a glaze by mixing fresh lemon juice with powdered sugar and topped the cake with this instead of the frosting. You can also add lemon curd or fresh lemon zest to this glaze.
Storage
Store any leftover cake in the refrigerator, covered for up to 3-4 days.
You can also freeze this cake for up to 3 months. Cover the cake with plastic wrap and freeze. Let the cake defrost at room temperature and then it’s ready to enjoy!
More Poke Cake Recipes
- Banana Pudding Poke Cake Recipe
- Pineapple Poke Cake Recipe
- Strawberry Poke Cake Recipe
- Fireball Poke Cake
- Cherry Poke Cake Recipe
- Margarita Poke Cake
It’s your turn to try this easy cake. Please leave a comment once you do.
Lemon Poke Cake
Ingredients
- For the cake:
- 1 box lemon cake mix
- ingredients needed to make cake; eggs, oil and water
- 1 3 oz package lemon jell-o
- 1 cup hot water
- 1 cup cold water
- For the frosting:
- 1 tub lemon frosting
- 1/2 tub 4 oz whipped topping (COOL WHIP)
See how we calculate recipe costs.
Instructions
- Preheat the oven according to the directions on 1 box lemon cake mix.
- Prepare the cake batter according to the package directions, using the eggs, vegetable oil, and water called for on the cake mix box.
- Pour the batter into the prepared baking pan and bake according to the package directions.
- Remove the cake from the oven and let it cool for about 5 minutes.
- In a medium bowl, whisk together 1 package (3 ounces) lemon gelatin and 1 cup hot water until the gelatin is completely dissolved.
- Whisk in 1 cup cold water.
- Slowly pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate the cake for 2 to 3 hours until completely chilled.
- In a large mixing bowl, beat 1 tub lemon frosting with a hand mixer until light and fluffy.
- Fold in ½ tub (4 ounces) whipped topping until fully combined.
- Spread the frosting evenly over the chilled cake.
- Refrigerate the cake for about 2 hours before serving.
- If desired, garnish with fresh lemon slices before serving.
Nutrition Facts
