Go Back
–+ servings
Slice of lemon poke cake topped with a lemon slice and with fresh raspberries on the side.

Lemon Poke Cake

Erin Indahl-Fink
Love a great lemon dessert? This lemon poke cake with pudding is loaded with lemon flavor and deliciousness. This lemon Jello cake is made with simple ingredients that make it great for just about any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 33 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes
Course Desserts
Cuisine American
Servings 20 slices
Calories 85 kcal

Equipment

  • Stand Mixer This KitchenAid Stand Mixer is ideal for baking any cake recipe!
  • Icing Spatula This 3-piece Icing spatula set by Wilton is great for frosting cakes, cookies and more!
  • 9 x 13" Pan This non-stick 9 x 13" cake pan comes with a lid for easy cake storage!

Ingredients
  

For the cake:

Poke cake filling and topping:

  • 1 (3 oz. pkg.) Lemon Jell-o mix
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (3 oz. pkg.) Lemon pudding mix
  • 1 1/2 cup cold milk
  • 1 (8 oz. carton) whipped topping like Cool Whip

Instructions
 

  • Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick spray. Set aside.
  • Prepare the cake mix according to package directions. Using a hand or stand mixer, mix the cake mix with the egg whites, oil and water. Batter should be well-mixed and smooth with no lumps. Pour into prepared pan, and bake at 350 degrees for 30-33 minutes or until golden brown. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and crumb-free it is done.
  • Remove the cake from the oven and let cool for 15-20 minutes.
  • Using a straw or the end of a wooden spoon, poke holes 1" apart into the baked cake.
  • Prepare the lemon Jell-o by adding the mix to the boiling water. Stir well to dissolve the mix. Add the cold water and stir. Pour the lemon Jell-o liquid into the holes of the cake, making sure all of the holes are filled.
  • Refrigerate the Jell-o cake for at least 1 hour.
  • Once chilled, prepare the lemon pudding mix, by mixing the cold milk with the lemon pudding mix. Once slightly thickened, pour over the top of the chilled cake, lightly pressing the pudding into the holes.
  • Top the pudding layer with the Cool Whip, evenly covering the top of the cake. Chill for another 30 minutes.
  • Chill the cake in the refrigerator until ready to serve. Cut into 20 squares. Serve with fresh berries and/or lemon slices.

Notes

Cake will keep for up to 5 days refrigerated. Keep covered with plastic wrap or store in an airtight container.
Want to use homemade whipped cream instead of Cool Whip? Try my Homemade Cool Whip recipe, which is a fantastic stabilized whipped cream recipe. It needs just a few simple ingredients to make.

Nutrition

Serving: 1gCalories: 85kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 2mgSodium: 50mgSugar: 3g
Keyword lemon poke cake recipe, lemon poke cake, lemon jello cake, lemon poke cake with pudding
Tried this recipe?Let us know how it was!