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.
The refreshing citrus flavor is a perfectly balanced combination of sweet and tart.
The 9×13 cake is perfect for potlucks, family events, and more. It’s a great size that can feed many people at once!
How To Make a Lemon Poke Cake
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
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, ⅓ cup of vegetable oil, and 3 eggs.
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, ⅓ cup of vegetable oil, or 3 eggs.
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.
Pour the frosting mixture over the warm cake.
Next, it’s time to mix the pudding by combining the pudding mix with milk.
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.
And for the finishing touch, sprinkled crushed lemon Oreos on top.
If you like cool, creamy cakes, be sure to check out my recipe for Watergate Cake.
Lemon Poke Cake
Equipment
- 9 x 13 baking dish
Ingredients
- 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) 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.
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