Easy Lemon Poke Cake Recipe

My First Poke Cake

I made my first poke cake in 1978. It was for my neighbor’s birthday. I was so nervous.

I thought all the pudding would just make a soggy mess. But it didn’t. It soaked right in. The cake became so moist and full of flavor. I still laugh at that worry. Sometimes the messy steps make the best treats.

Why We Poke Holes

Let’s talk about those holes. They are the magic trick. You take a wooden spoon handle and just poke.

This matters because those holes are little tunnels. They let the sweet lemon pudding travel deep inside. Every single bite gets that creamy surprise. Fun fact: The “poke” cake became super popular in the 1970s when pudding mixes were new and exciting!

The Simple Joy of Mixing

This cake is not fussy. You just mix the first things in one bowl. Doesn’t that smell amazing? That bright lemon scent is pure sunshine.

Then you mix the topping. It’s just pudding, milk, and sugar. You pour half over the warm cake. Watch it disappear into those holes. This matters because cooking should feel like play, not a test.

The Hardest Part

The hardest part is waiting. You must let the cake chill for hours. I know, it’s tough! But trust me.

That time in the fridge lets everything become friends. The cake soaks up the pudding. The topping on top gets firm and creamy. It becomes one perfect dessert. What’s the hardest part of baking for you? Is it the waiting, or something else?

Your Turn to Share

This cake always makes me think of summer. It is cool, sweet, and tangy. It’s perfect for a picnic.

I would love to hear from you. Do you have a favorite cake from your family? Maybe a birthday tradition? Tell me about it. And if you make this, let me know what you think. Did you use a different flavor of pudding?

Ingredients:

Ingredient	Amount	Notes
Yellow cake mix	1 box
Lemon pudding	3.4 ounces (1 box)	For the cake
Water	1 cup
Vegetable oil	⅓ cup
Eggs	3
Lemon pudding	6.8 ounces (2 boxes)	For the pudding topping
Milk	4 cups	For the pudding topping
Powdered sugar	4 cups	For the pudding topping

My Sunshine Lemon Poke Cake

Hello, dear! Come sit at my kitchen table. Let’s bake a cake that tastes like a bright summer day. This lemon poke cake is my secret for making everyone smile. It’s so easy and wonderfully messy to make. I think of my granddaughter every time I make it. She loves poking all those holes!

You just need a few simple things from the store. The magic is in the lemon pudding. It soaks right down into the warm cake. Doesn’t that smell amazing? The cake becomes so moist and full of flavor. It’s like a little sunshine on a plate. I still laugh at the first time I made it. I was so worried about all those holes!

Here is how we make our sunshine cake together. Just follow these simple steps. Remember, baking is about joy, not perfection. Your cake will be wonderful.

• Step 1: First, turn your oven on to 350°F. Get out your big mixing bowl. Dump in the yellow cake mix and that one box of lemon pudding. Give them a little stir with a spoon. This is our dry team. They are best friends already.
• Step 2: Now, pour in the water, vegetable oil, and crack in the three eggs. Use a mixer or a strong arm. Mix it until everything is just combined. (A hard-learned tip: Don’t over-mix! A few lumps are just fine.) See how the batter turns a happy yellow? That’s the promise of lemon flavor.
• Step 3: Pour your batter into a greased cake pan. Slide it into your warm oven. Bake it for 25 to 30 minutes. You’ll know it’s done when the top is golden. Your whole kitchen will smell like a bakery. What’s your favorite baking smell? Share below!
• Step 4: Carefully take the cake out. Let it cool for about 15 minutes. Then, take the handle of a wooden spoon. Poke holes all over the top! I make about 12 good-sized holes. This is the best part. This is where the pudding will swim down into the cake.
• Step 5: While the cake cools, make the topping. Whisk the two pudding boxes with the milk and powdered sugar. Keep stirring until it’s smooth. It will be quite runny at first. That’s perfect for pouring. Pour half of it right over the warm cake. Watch it disappear into those holes!
• Step 6: Now, wait a few minutes. Stir the pudding left in your bowl. It will get thicker. Then, spread it all over the top like a creamy blanket. Be gentle so you don’t tear the cake. Finally, the hard part. Put the whole cake in the fridge. Let it chill for 3 to 4 hours. This wait makes it set up perfectly.

Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Twists on Our Lemon Sunshine

This cake is like a perfect white dress. It’s lovely as is, but so fun to dress up! Here are three of my favorite ways to change it. Try one next time for a fun surprise.

• Berry Burst: After poking holes, drop fresh blueberries or raspberries into them. Then pour the pudding. You get a fruity surprise in every bite.
• Toasty Coconut: Mix a handful of sweetened coconut into the cake batter. Then, sprinkle more on top of the finished pudding. It adds a lovely, chewy texture.
• Lemon-Ginger Zing: Add a teaspoon of ground ginger to your dry cake mix. It gives the cake a little warm, spicy kick. It’s so refreshing.

Which one would you try first? Comment below!

Serving Your Slice of Sunshine

This cake is a star all by itself. But I love making a plate look pretty. For a special touch, add a dollop of whipped cream on each slice. A thin lemon slice or a twist of zest on top looks so elegant. A few fresh mint leaves add a pop of green. It’s like a little garden on your cake.

What to drink with it? For a grown-up treat, a glass of chilled limoncello or prosecco is lovely. The lemon flavors dance together. For everyone, I love a tall glass of homemade iced tea with a sprig of mint. Or a simple, fizzy lemon-lime soda. It keeps the party going.

Which would you choose tonight?

Keeping Your Lemon Poke Cake Fresh

This cake loves the fridge. Cover it well and it stays happy for three days. For longer storage, slice it first. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag.

It will keep frozen for about two months. Thaw a slice right in the fridge. I once made two for a big family picnic. Having one in the freezer was a lifesaver later. Storing food well means less waste and more sweet treats.

It is a simple way to be kind to your future self. You can even make the cake a day ahead. Just add the pudding topping the next morning. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your pudding too runny? Just let it sit a bit longer. It will thicken up on its own. I remember when I was in a rush once. My impatience made for a soupy topping.

Are the holes in your cake too small? Use the end of a wooden spoon. Make sure the holes go almost to the bottom. This lets the sweet pudding soak right in. That soak is what makes every bite moist and delicious.

Is the cake sticking to the pan? Always grease your pan well first. A little flour dusted over the grease helps too. Getting it right means your cake comes out perfectly. This builds your confidence for the next baking adventure. Which of these problems have you run into before?

Your Lemon Poke Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free yellow cake mix. Check that your pudding mix is also gluten-free.

Q: How far ahead can I make it? A: You can bake the cake base one day early. Add the pudding topping the day you plan to serve it.

Q: I don’t have vegetable oil. A: You can use melted butter instead. It will give the cake a richer, buttery flavor.

Q: Can I make a smaller cake? A: Absolutely. Just cut all the ingredients in half. Use a smaller square baking pan.

Q: Any fun add-ins? A: Try adding fresh blueberries to the batter. Fun fact: adding a little lemon zest makes the flavor pop! Which tip will you try first?

Share Your Sweet Creation

I hope this cake brings a little sunshine to your table. It always reminds me of spring picnics and happy afternoons. I would love to see your beautiful results. Sharing our kitchen stories is the best part.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see your lemon poke masterpieces.

Happy cooking! —Anna Whitmore.