Lemon Pudding Poke Cake Recipe - Allrecipes.com
Lemon Pudding Poke Cake Recipe
  • READY IN hrs

Lemon Pudding Poke Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

Very good, but I did add to it which I think made it better. I used a yellow cake mix made following the directions on the box and added 1 tsp lemon extract, did the poke and pudding thing after taking it out of the oven, but with the remaining pudding I mixed half a container of cool whip in and used that to frost the cake. It was great.

 
Most Helpful Critical Review
Jun 29, 2010

I wish I could rate this recipe better but there were a few flaws in it. First off, the recipe states the ingredients you need to make the cake, but in the instructions it says to prepare and bake the cake as directed on the box. Well the two aren't the same so that can make it confusing. Secondly, 2 pkg. pudding is WAY to much. I had to scrap some off the top. Thirdly, the recipe says to add the 1/2 the pudding to the cake immediately after taking it out of the oven. Doing so makes the cake slightly mushy. To avoid this slightly cool the cake first. And lastly, the cake needs to be refrigerated so you end up with cold cake. This may not be a problem for you, but I don't like my cake ice-cold. I won't be making this again.

 

31 Ratings

Apr 05, 2010

i have made this recipe using strawberry jello and fresh strawberries. also peaches with peach jello. Layer the cool whip and top with the fresh fruit

 
May 06, 2009

I made this for the people in my office and it is awesome! Everyone raved over how good it was. I am a huge texture person so I only used about half of the half of bowl of pudding to top the cake. The cake was moist and not soggy, and the lemon pudding is great as icing.

 
Nov 17, 2010

As written this recipe is a 5 star recipe. It is super easy and soo good.I was confused with the directions for a minute, the directions should say substitute cake box ingredients with these ingredients but mix it together following the box directions. Makes you pause for a second, but no big deal. Make sure you poke your holes big enough (I used a straw and felt the holes were too small) and very soon after the cake is out of the oven, don't wait. I added half the pudding pushing most of it down in the holes and left a light layer on top, then I mixed the rest of the pudding up with some whipped cream and topped it with that. (My only alteration and done the seond time, hte first time I made the cake I followed directions to the T, both are good, whipped cream adds more lightness to the cake). The result was a fantastic light, airy, wonderful lemon cake. I will try this with a white cake and chocolate pudding, chocolate cake with chocolate pudding, strawberry cake with vanilla pudding, the possiblities are endless and all sound good.

 
Jun 22, 2010

Fast, easy and delicious recipe. Very light and refreshing end to our meal on this 95 degree day. Followed the recipe with the exception of folding 1/2 container of Cool Whip and 1 tsp of lemon extract into the top layer of pudding and garnished with fresh blackberries. We will make this again. Thanks for sharing!

 
Jun 23, 2010

Very, very good. I started thinking of the different flavors for this cake. For the chocolate lovers out there. Chocolate cake with chocolate pudding and coolwhip frosting? Just think of the possibilities. mmmmmmmm

 
Feb 17, 2011

This is such a refreshing and easy recipe. I add Cool Whip on top to make it even more delicious!

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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