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Published: Mar 26, 2017 · Modified: Aug 4, 2021 by Keri · This post may contain affiliate links · 33 Comments

Triple Lemon Poke Cake

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 lemon jello cake is not any different from any of the other poke cakes I've shared. They all start with a 9x13 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!

Triple Lemon Poke Cake slice topped with lemon slice

FAQs

Can I use yellow cake mix instead of lemon cake mix?

You certainly can make this poke cake with yellow cake mix but it will reduce the intensity of the lemon flavor. If you're able to use the lemon cake mix, I highly recommend it!

Can I leave off the topping?

You can leave off the topping completely, top the cake with a lemon glaze, lemon frosting, or even a cream cheese frosting with a little lemon zest added!

Can you make poke cake ahead of time?

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.

How many people can this recipe serve?

While I like to serve big ol' slices, since this is a 9x13 cake, you can serve anywhere from 10-24 people depending on the size of the slices. That is a lot of happy people 🙂

How deep do you poke the holes?

Poke the holes about halfway through the cake. This allows the jello to soak into the surrounding area without pooling in the hole.

Can I freeze poke cake?

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.

Can I make this in a bundt pan or tube pan?

Yes, follow the directions on the cake mix box to make this in bundt form. If you are able to add the Jello mixture with the cake upside down it is much easier to get the liquid into the cake.

If you missed them before, here are all of the poke cake flavors here at Shaken Together:

If you try this recipe, please comment and rate it below, I love hearing from you!