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–+ servings
A square of lemon pudding poke cake on a round white plate.
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Lemon Pudding Poke Cake

Fluffy lemon cake covered with tangy lemon pudding and topped with whipped topping.
Prep Time15 minutes
Cook Time30 minutes
Chill Time2 hours
Course: Dessert
Cuisine: American
Servings: 12
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.

Nutrition

Calories: 196kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 338mg | Potassium: 112mg | Fiber: 1g | Sugar: 22g | Vitamin A: 99IU | Calcium: 166mg | Iron: 1mg