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Creamy Lemon Poke Cake

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You’ll be craving this cool, creamy lemon poke cake after you try it for the first This lemon poke cake is a dreamy, creamy treat! It’s super simple to make using your favorite store-bought cake and adding a luscious creamy drizzle that soaks into the cake making it extra special.

Lemon Poke Cake slice on a plate.

The refreshing citrus flavor is a perfectly balanced combination of sweet and tart.

Fork with bite of lemon poke cake and slice of cake on a plate.

The 9×13 cake is perfect for potlucks, family events, and more. It’s a great size that can feed many people at once!

📝Ingredients

For this sweet treat, you need the following items:

  • 1 box lemon cake mix (Betty Crocker SuperMoist Delights Lemon)
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • ½ cup prepared lemon frosting
  • 3 Tablespoons lemon juice
  • 14 ounces sweetened condensed milk
  • 3.4 ounce vanilla pudding mix
  • 1 ¾ cups whole milk
  • 16 ounces whipped topping (Cool Whip)
  • 10 lemon Oreo sandwich cookies crushed
Ingredients to make a lemon cake on a counter top.

👩🏻‍🍳Directions

Place frozen whipped topping in the refrigerator so that it can start thawing. It usually takes 4-5 hours to safely thaw. By the time you get done with the other steps of this recipe, it should be soft and spreadable.

Make the cake by following the directions on the box of cake mix. You want to make a 9×13-inch cake.

For this recipe, I used Betty Crocker SuperMoist Delights Lemon. The directions call for 1 cup of water, 1/3 cup of vegetable oil, and 3 eggs.

Yellow cake mix and eggs in a large mixing bowl.

If you choose to use a different brand, be sure to use the ingredients that are listed on the box. You might not need a cup of water, 1/3 cup of vegetable oil, or 3 eggs.

Pouring lemon cake batter into a baking pan.

You’ll want to bake the cake until a toothpick inserted in the center comes out clean.

[A few minutes before the cake is finished baking, melt the lemon frosting in the microwave for 30 seconds. Mix it with lemon juice and sweetened condensed milk.]

Once the cake has finished baking, remove it from the oven and poke holes in it using a wooden dowel or the end of a metal straw.

Punching holes in a cake with a straw.

Pour the frosting mixture over the warm cake.

Next, it’s time to mix the pudding by combining the pudding mix with milk.

Making lemon pudding in a large bowl.

Pour the pudding over the top of the cake.

Now, carefully cover the cake with plastic wrap. You want to avoid touching the pudding. Place the covered cake in the refrigerator and let it chill for at least 3 hours.

The next to last step is to spread the thawed whipped topping over the top of the cake.

Spatula spreading whipped topping on pudding layer.

And for the finishing touch, sprinkled crushed lemon Oreos on top.

Slice of lemon poke cake topped with crushed cookies on a plate with a fork.

If you like cool, creamy cakes, be sure to check out my recipe for Watergate Cake.

FAQ

Can you freeze lemon poke cake?

Yes, you can. Because of the whipped topping, you will want to flash freeze the cake for 2-3 hours so that the topping sets. Then, remove the cake from the freezer, wrap in plastic wrap, and place back in the freezer for up to 1 month.

Lemon Poke Cake slice on a plate.

Lemon Poke Cake

Lynda – Southern Kissed
This cool and creamy lemon poke cake will satisfy your sweet tooth. It's perfect for potlucks or serving to family members, friends, guests – you name it!
5 from 1 vote
Prep Time 10 minutes
Cook Time 32 minutes
3 hours
Total Time 3 hours 42 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 559 kcal

Equipment

  • 9 x 13 baking dish

Ingredients
  

  • 1 box lemon cake mix (Betty Crocker SuperMoist Delights Lemon)
  • 1 cup water
  • cup vegetable oil
  • 3 eggs
  • ½ cup prepared lemon frosting
  • 3 Tablespoons lemon juice
  • 14 ounces sweetened condensed milk
  • 3.4 ounce vanilla pudding mix
  • 1 ¾ cups whole milk
  • 16 ounces whipped topping (Cool Whip) thawed
  • 10 lemon Oreo sandwich cookies crushed

Instructions
 

  • Prepare the cake mix in a 9×13 baking dish according to the directions on the box. Bake as directed.
  • A few minutes before the cake is finished baking, melt the lemon frosting in the microwave for 30 seconds. Mix with lemon juice and sweetened condensed milk.
  • Once the cake has finished baking, remove it from the oven and poke holes in it using a wooden dowel or the end of a metal straw.
  • Pour the frosting mixture over the warm cake.
  • Combine the pudding mix with milk. Pour over the cake.
  • Cover the cake carefully – avoid letting the plastic wrap touch the pudding. Refrigerate for at least 3 hours or until completely chilled.
  • Spread whipped topping over the top of the cake and sprinkle crushed lemon cookies on top.

Nutrition

Serving: 1sliceCalories: 559kcalCarbohydrates: 86gProtein: 8gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 518mgPotassium: 261mgFiber: 1gSugar: 64gVitamin A: 234IUVitamin C: 2mgCalcium: 262mgIron: 1mg
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

Be sure to come back and tell us how your poke cake turned out!

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