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!
- 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!
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 try this recipe, please comment and rate it below, I love hearing from you!Print
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!
- 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)
- 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.
- 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