Lemon lovers, this Triple Lemon Poke Cake is for you! Soft lemon cake is soaked with lemon Jello, chilled then topped with the most gloriously fluffy lemon frosting. This all lemon dessert could not be more refreshing or delicious!
I can’t stop making poke cakes! This is the 6th and certainly not the last of these easy, make-ahead refrigerator cakes that combines the simplest of ingredients that you probably have in your pantry and fridge and turns them into an irresistible dessert!
Now that Spring has sprung, I figured that another citrus dessert would be in order and this Lemon Poke Cake packs a triple punch of lemon flavor!
Ingredients
- Lemon Cake Mix is the base for the poke cake. Prepare it according to the package directions.
- Lemon Jell-O soaks into the poke cake to intensify the flavor
- Instant lemon pudding & milk combine to make the lemon topping
- Whipped cream adds a light, fluffy texture to the topping
- Lemon slices & sprinkles for garnish (optional but pretty!)
Step by step
This dessert is not any different from any of the other poke cakes I’ve shared. They all start with a 9×13 baked cake.
- Bake a 9 by 13″ lemon cake according to package instructions.
- Use a skewer, chopstick, or end of a wooden spoon to poke holes throughout the cake like below.
- Prep the Jello with 1 cup of boiling water and half a cup of cold water then pour over the cake, being sure to get it in all those holes so it can soak up the lemony goodness!
- Refrigerate for at least 3 hours or overnight.
- It’s time to frost! Mix pudding mix with milk, then fold in whipped cream and stir until blended. Spread the whipped topping over the poke cake. Refrigerate and serve cold. Decorate with nonpareils and lemon slices just before serving.
I absolutely love the bright lemon-y yellow cake and pale yellow frosting. This cake is as pretty as it is tasty!
FAQs
Poke cakes are the perfect make-ahead desserts, too. Since the cake needs to be refrigerated after the Jell-O is added, you can make the cake the night before and just add the garnishes right before you are ready to serve it.
While I like to serve big ol’ slices, since this is a 9×13 cake, you can serve anywhere from 10-24 people depending on the size of the slices. That is a lot of happy people 🙂
Poke the holes about halfway through the cake. This allows the jello to soak into the surrounding area without pooling in the hole.
Yes, I recommend freezing before you add the topping. Add the Jello and let it soak for at least an hour in the refrigerator before wrapping with plastic wrap and freezing up to 2 months. Thaw overnight in the refrigerator and prepare the topping before serving.
If you missed them before, here are all of the poke cake flavors here at Shaken Together:
- Lime
- Boston Cream Pie
- Lemon Strawberry
- Death by Chocolate
- Coconut Cream (an oldie but a goodie)
- OREO
If you try this recipe, please comment and rate it below, I love hearing from you!
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Triple Lemon Poke Cake
- Prep Time: 1 hour
- Total Time: 4 hours 15 minutes
- Yield: 12 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
Lemon lovers, this Triple Lemon Poke Cake is for you! Soft lemon cake is soaked with lemon Jell-o, chilled then topped with the most gloriously fluffy lemon frosting. This all lemon dessert could not be more refreshing or delicious!
Ingredients
- One 9x13 lemon cake (baked & cooled)
- One 3 oz box of lemon Jell-O
- 8 oz. whipped topping (thawed)
- One small box instant lemon pudding
- 1 ½ cups cold milk
- Lemon slices & sprinkles for garnish (optional)
Instructions
- Use the handle of a wooden spoon, skewer, or chopstick to poke holes over the entire surface of the cooled cake.
- Prepare Jell-o with 1 cup boiling water and ½ cup cold water. (This is ½ cup less water than the directions on the box.)
- Pour Jell-o over the cake – making sure to get some in every hole and over the surface of the cake.
- Refrigerate overnight or at least three hours.
Lemon topping
- Whisk together milk and lemon pudding mix.
- Let sit for about one minute, then fold in whipped topping until incorporated.
- Spread topping over cake and refrigerate until serving.
- Add sprinkles and lemon slices for garnish just before serving.
Keywords: lemon poke cake
Cristina says
Yum! Pinned. This looks so amazing!
Dolores says
If we put a lemon frosting on top could it be taken to a luncheon where there is no fridge?
Melissa Riker says
Yes it should be fine for a few hours Dolores
Deb says
This cake was awesome!!so good I’m making it again for my family
★★★★★
Marion Myers says
Hi Keri! Gosh this is such a pretty cake & I love how easy it is. I know my family would gobble this up with all that lemony deliciousness. Thanks so much for sharing this fun poke cake recipe!
cheri says
HI Keri, your lemon poke cake looks delicious, I bet this has tons of flavor.
Hezzi-D says
A lemon poke cake sounds really bright and delicious!
Jersey Girl Cooks says
I love the way this cake looks so bright! I’ve never made a poke cake and you’ve convinced me that I need to make this one.
Wendy Klik says
I love poke cakes too. Thanks for sharing.
Whitney Mullennex says
I love lemon sweets! And this one looks divine. Thanks for sharing!
Lisa says
Thank you for this refreshing recipe. It is hotter than Hades here in Texas and this cake was the perfect dessert. The only change I made was to add 1/4 cup of lemon juice to the jello mixture because my family loves the added tartness. (I often do this to citrus-type desserts.) My grandchildren went after what was left in the pan with spoons! That is high praise indeed.
★★★★★
Libni Winsett says
Hello Lisa: I really don’t like to use the box of cake that is already done.
Can you gave me the recipe to make it from scratch ( the lemon cake ) I do prefer to do it myself
I would appreciate very much,
Sincerely,
Libni Winsett
Sarah Rangel says
This looks so refreshing!! I must try! I’ve been making poke cakes got quite a while, but never this combination!! Thanks for sharing!!
Melissa Riker says
I hope you like it as much as we do Sarah!
Sherri says
I have been making lemon poke cake for years but I use a can of frozen lemonade instead of the water. I put it in a glass measuring cup and heat it in the microwave then disolve the jello.
Melissa Riker says
Great idea!
Nancy LastPsalms says
What happens if I use a bigger package of Jello?
Linda Reese says
Hi I love lemon so I’m going to try your cake thank you very much for the recipe .
Melissa Riker says
I hope you love it, it is one of my favorites!
Berinda myatt says
could you use scratch made whipping cream in place of whipped topping
★★★★★
Melissa Riker says
I wouldn’t recommend it for this recipe Berinda, the cool whip has a lighter texture and flavor than from scratch whipped cream.
Susan says
Can you use cooked pudding/pie filling?
Melissa Riker says
I’ve only ever used instant, I don’t know how it would turn out with the other kind 🤷🏻♀️
Jen says
I’m currently stirring the jello…..do I pour it over while it’s hot or let it cool?
★★★★★
Melissa Riker says
you can pour it in right away while its still warm
Amy says
Do you think it would work to make in cupcake papers?
Melissa Riker says
yes, you would just need to reduce the baking time