Lemon Poke Cake Recipes

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LEMON POKE CAKE



Lemon Poke Cake image

This deliciously moist BEST Lemon Poke Cake recipe is perfect for any occasion! It's made easy thanks to a boxed cake mix and instant pudding!

Provided by Jessica Formicola

Categories     Dessert

Time 40m

Number Of Ingredients 11

15.25 ounce box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon lemon extract or fresh lemon juice
3.4 ounce box Instant Lemon Pudding
2 cups cold milk
1 pint heavy whipping cream
½ cup powdered sugar
1 teaspoon lemon extract or fresh lemon juice
Fresh lemon wedges (, for serving)

Steps:

  • Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
  • In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
  • Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
  • Allow the cake to cool slightly.
  • Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
  • Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
  • Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
  • When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
  • Fold in lemon extract or fresh lemon juice.
  • Cover and chill for 30 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 320 kcal, Carbohydrate 37 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 74 mg, Sodium 282 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

LEMON POKE CAKE I



Lemon Poke Cake I image

Another delightful variation on the Poke Cake theme.

Provided by MARBALET

Categories     Desserts     Cakes     Poke Cake Recipes

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
¾ cup vegetable oil
¾ cup water
3 cups confectioners' sugar
3 tablespoons water
3 tablespoons vegetable oil
½ cup orange juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) grease and flour a 9x13 inch pan.
  • In a large bowl, combine cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water. Beat for 2 minutes at medium speed.
  • Pour batter into a 9x13 inch pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Remove cake from oven and poke evenly with a fork every 1/2 inch. Frost while still warm.
  • In a medium bowl, combine confectioners sugar, 3 tablespoons water, 3 tablespoons oil and orange juice. Mix thoroughly and pour over cake, allowing it to saturate cake.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 36.3 g, Cholesterol 31.4 mg, Fat 12 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 207.8 mg, Sugar 24.5 g

STRAWBERRY-LEMON POKE CAKE



Strawberry-Lemon Poke Cake image

A delicious strawberry-lemon version of everyone's favorite poke cake that is perfect for warmer weather get-togethers.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h10m

Yield 24

Number Of Ingredients 10

1 (15.25 ounce) package vanilla cake mix (such as Betty Crocker®)
1 cup water
3 eggs
⅓ cup vegetable oil
2 (3.4 ounce) packages instant lemon pudding mix, divided
2 (8 ounce) containers whipped topping (such as Cool Whip), divided
2 (16 ounce) packages fresh strawberries, diced, divided
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon zest, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
  • While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
  • Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
  • Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
  • Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 35.5 g, Cholesterol 20.8 mg, Fat 8.9 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 232.4 mg, Sugar 18 g

LEMON POKE CAKE



Lemon Poke Cake image

I got this off of allrecipes.com website. It is delicious!!!!!! I have made it 3-4 times since finding it in March. Very moist, YUM.

Provided by ladyautumn

Categories     Dessert

Time 50m

Yield 1 9 x 13 cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) yellow cake mix
1 (3 1/2 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
1/3 cup lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork.
  • In a small bowl, mix together the lemon juice and confectioners sugar until smooth.
  • Pour over hot cake.

Nutrition Facts : Calories 300.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 53.5, Sodium 310.4, Carbohydrate 46.5, Fiber 0.4, Sugar 28.9, Protein 3

EASY LEMON CREAM POKE CAKE



Easy Lemon Cream Poke Cake image

Provided by Lizzy Mae Early

Number Of Ingredients 12

1 box White, Lemon or Yellow Cake Mix
3 eggs
1/3 cup oil
3 lemons zested
1/4 cup fresh lemon juice
1/3 cup milk
2/3 cup sour cream
1 small box lemon instant pudding mix (minus 1 teaspoon)
2 cups cold milk
1 pint heavy whipping cream
1 tsp. instant pudding mix
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees and grease a casserole dish.
  • Combine all lemon cake ingredients in a bowl and stir until smooth. Pour into prepared pan and bake for 20-25 minutes or until an inserted toothpick comes out clean.
  • When the cake is done, use the back of a wooden spoon or butter knife to poke holes all over the cake. I leave about 3/4 or 1 inch between each hole.
  • Mix your instant pudding mix (keep out 1 teaspoon for the whipped topping) and cold milk together and then IMMEDIATELY pour over your cake so it can sink into the holes! Place cake in fridge until cake is cooled.
  • Beat heaving whipping cream with the teaspoon of instant pudding mix (this keeps it from "melting" during your party) and powdered sugar until stiff. Spread over cooled cake and top with lemon slices or berries!

LEMON POKE CAKE



Lemon Poke Cake image

PERFECT Lemon Poke Cake. Original recipe! Moist, easy, and bursting with lemon flavor, this old fashioned lemon jello cake will melt in your mouth!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 45m

Number Of Ingredients 10

1 (3-ounce) package lemon gelatin
1 cup boiling water
1/2 cup canola oil
1/3 cup unsweetened applesauce
4 large eggs
1 (15.25-ounce) package yellow cake mix (Grandma says Duncan Hines)
2 cups powdered sugar
1/3 cup freshly squeezed lemon juice (from about 2 medium lemons)
Fresh berries
Whipped cream

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
  • Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
  • In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
  • While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  • While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.

Nutrition Facts : ServingSize 1 slice of 20, Calories 201 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 37 mg, Sugar 13 g

LEMON PUDDING POKE CAKE



Lemon Pudding Poke Cake image

Lemon lovers will request this sweet and tangy poke cake again and again.

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips     JELL-O

Time 1h30m

Yield 24

Number Of Ingredients 6

1 package (2-layer size) white cake mix
2 egg whites
1 ⅓ cups water
2 tablespoons oil
1 quart cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Steps:

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.5 g, Cholesterol 4.1 mg, Fat 4.8 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 266 mg, Sugar 19.8 g

LUSCIOUS LEMON POKE CAKE



Luscious Lemon Poke Cake image

Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 6

2 round white cake layers (9 inch), cooled
2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
  • Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g

LEMON POKE CAKE



Lemon Poke Cake image

This Lemon Curd Poke Cake is a beautiful springtime dessert bursting with flavor. It starts with a simple box yellow cake and is soaked in homemade lemon curd with homemade whipped cream on top.

Provided by Ashton

Categories     Cake

Time 1h

Number Of Ingredients 9

yellow cake mix, plus ingredients called for on the box (oil, water, eggs). May vary by brand.
Dixie Crystals Extra Fine Granulated Sugar
lemon juice
egg yolks
butter, cubed
heavy whipping cream
Dixie Crystals Confectioners Powdered Sugar
vanilla extract
instant pudding mix, vanilla flavor

Steps:

  • CLICK HERE to view the entire recipe on the Dixie Crystals website.

Nutrition Facts : Calories 239 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 361 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

LEMON CURD POKE CAKE



Lemon Curd Poke Cake image

A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.

Provided by Yoly

Categories     Poke Cake

Time 1h45m

Yield 16

Number Of Ingredients 8

nonstick cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
3 large eggs
1 cup water
⅓ cup vegetable oil
1 (11 ounce) jar lemon curd
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 teaspoon lemon zest (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
  • Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
  • Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
  • Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
  • Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g

LEMON POKE CAKE II



Lemon Poke Cake II image

This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  • Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 30.9 g, Cholesterol 31.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 206.2 mg, Sugar 19.3 g

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