This deliciously sweet Lemon Pudding Poke Cake is made with creamy lemon pudding poured over a fluffy lemon cake and topped with whipped topping creating a crowd pleasing spring time treat.

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Lemon Pudding Poke Cake

Cakes aren’t my favorite, but a pudding poke cake topped with whipped topping is a different story. Pudding poke cakes are way better than normal boxed cakes because they are lighter and have more flavor.

This Lemon Pudding Poke Cake is full of delicious lemon flavor that is great for serving during the spring and summer months. It’s easy to make using only a few simple ingredients and can be made ahead of time.

If lemon isn’t your thing you can sub any cake mix flavor and any instant pudding mix flavor to create a custom combo to fit your tastes buds.

I know you’re going to enjoy this quick, easy and delicious Lemon Pudding Poke Cake and if you want more easy and delicious summertime recipes then be sure to check out the links below.

Want More Easy and Delicious Summertime Desserts? Here are a few of our favorites:

Ingredients for Lemon Pudding Poke Cake:

lemon cake mix (plus ingredients to make the cake)
instant lemon pudding mix
milk
whipped topping

How to Make Lemon Pudding Poke Cake:

Bake the cake according to the package directions and allow it to cool for about 10 minutes.

Using the handle of a wooden spoon or a similar object, poke holes all over the top of the cake.

Prepare the lemon pudding according to the package instructions, using milk, and pour it over the warm cake, allowing it to seep into the holes.

Aerial view of lemon cake topped with pudding.

Cover the cake and refrigerate it for at least 2 hours to allow the pudding to set.

Once chilled, spread whipped topping over the top of the cake and serve.

Whipped topping being spread over the top of a lemon cake.

A square of lemon pudding poke cake on a round white plate.

Print Recipe

Lemon Pudding Poke Cake

Fluffy lemon cake covered with tangy lemon pudding and topped with whipped topping.

Prep Time15

Cook Time30

Chill Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 196kcal

Equipment

Ingredients

1 box lemon cake mix plus ingredients to make the cake
2 boxes 3.4 ounces each instant lemon pudding mix
3 cups milk
1 tub whipped topping about 8 oz

Instructions

Bake the cake according to the package directions and allow it to cool for about 10 minutes.
Using the handle of a wooden spoon or a similar object, poke holes all over the top of the cake.
Prepare the lemon pudding according to the package instructions, using milk, and pour it over the warm cake, allowing it to seep into the holes.
Cover the cake and refrigerate it for at least 2 hours to allow the pudding to set.
Once chilled, spread whipped topping over the top of the cake and serve.