Name: Lemon Pudding Poke Cake
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Yield: 8
Ingredients: Cake:; 1 (15.25 ounce) package yellow cake mix; 1 (3.4 ounce) package instant lemon pudding mix; ¾ cup water; ½ cup vegetable oil; 4 large eggs; Glaze:; ⅓ cup lemon juice; 2 cups confectioners' sugar

Lemon Pudding Poke Cake

Craving a bright and delightful dessert that’s perfect for spring and summer? Look no further than this Lemon Pudding Poke Cake! This recipe is not only bursting with lemon flavor, but it’s also incredibly easy to make, thanks to the magic of a cake mix and instant pudding.

Poke cakes are all the rage for a reason. They’re simple to prepare and deliver impressive results. The secret lies in the “poking.” After the cake bakes, small holes are poked into the top, allowing a delicious pudding layer to seep in and create a moist and flavorful dessert.

This recipe takes the classic poke cake concept and infuses it with sunshine-y lemon flavor. The cake itself boasts a delightful lemon pudding mix addition, while the glaze is a simple symphony of fresh lemon juice and sweetness.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients and minimal prep work, you can whip up this crowd-pleasing dessert in no time.

Questions I often get asked about this recipe:

Can I use a different flavor pudding mix?
While the recipe highlights lemon, some bakers might be curious about exploring other flavor options. They might ask if substituting another instant pudding mix, like chocolate or vanilla, would work and how it might affect the overall taste.

What if I don’t have a stand mixer?
Not everyone has a stand mixer. Some bakers might inquire about the possibility of mixing the batter by hand and if there are any adjustments needed, like extra mixing time, to achieve the desired consistency.

Does the cake need to cool completely before adding the glaze?
The recipe mentions letting the cake cool, but some bakers might want clarification on how cool it needs to be before adding the glaze. They might ask if a warm cake would be acceptable or if it could affect the glaze’s consistency.

Are there any dairy-free alternatives for this recipe?
With an increasing number of people with dairy allergies or following a vegan diet, some might ask about substituting dairy-free ingredients for the milk, butter, or eggs. They might be interested in specific replacements and if they would impact the cake’s texture or flavor.

What you need to make Lemon Pudding Poke Cake:

Cake:

1 (15.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant lemon pudding mix

¾ cup water

½ cup vegetable oil

4 large eggs

Glaze:

⅓ cup lemon juice

2 cups confectioners’ sugar

How to make it:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and flour a 9×13 inch baking pan.

In a large bowl, whisk together the cake mix and instant lemon pudding mix.

Add the water, vegetable oil, and eggs to the dry ingredients. Beat with an electric mixer until smooth and well combined.

Pour the batter evenly into the prepared baking pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still hot, poke holes all over the top with a fork. This allows the glaze to seep into the cake and create a moist and flavorful dessert.

In a small bowl, whisk together the lemon juice and confectioners’ sugar until you have a smooth glaze.

Pour the glaze evenly over the hot cake, letting it seep into the holes you poked earlier.

Allow the cake to cool completely before serving.

Tips:

For an extra lemony punch, you can add 1 tablespoon of grated lemon zest to the cake batter.

If you don’t have instant lemon pudding mix, you can use regular lemon pudding mix and prepare it according to the package instructions. Just be sure to let the pudding cool slightly before pouring it over the cake.

Once the cake is cool, top it with whipped cream, fresh lemon slices, or a sprinkle of lemon zest for an added touch of elegance and flavor.

This cake can be stored in the refrigerator for up to 3 days.

Latest Reviews:

The Lemon Lover’s Dream – This recipe is a total winner! My family went absolutely nuts over this cake. The lemon flavor is just perfect – not too tart, but definitely bright and refreshing. The pudding layer adds a wonderful moistness, and the glaze soaks in beautifully. I followed the recipe exactly, and it turned out amazing. This is definitely going in my recipe box for spring and summer potlucks!

Perfect for Beginners – This was my first time making a poke cake, and I have to say, it was surprisingly easy! The cake mix and instant pudding make it foolproof, even for someone like me who isn’t the most confident baker. The cake itself is light and fluffy, and the lemon flavor is subtle but delightful. Overall, a great recipe for beginners or anyone looking for a quick and easy dessert.

A Hit with a Twist – This Lemon Pudding Poke Cake was a huge success at my daughter’s birthday party! It was such a light and refreshing dessert, perfect for a warm spring day. The cake itself was lovely – moist and with a lovely lemon tang.

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