This lemon poke cake is sunshine in every bite.

With zesty lemon cake, a gelatin-soaked center, and creamy vanilla pudding topping, it’s the perfect chilled dessert for summer gatherings, potlucks, or when you’re craving a tangy treat.

Why You’ll Love This Recipe

Bursting with lemon flavor – Thanks to lemon cake mix, lemon gelatin, and lemon juice.

Soft and moist – Gelatin seeps into the cake creating the perfect texture.

Make-ahead friendly – Even better when chilled overnight.

Easy to make – Simple steps with boxed mix and instant pudding.

What You’ll Need (Ingredient Highlights)

Lemon cake mix – A boxed mix keeps prep quick and easy.

Lemon-flavored gelatin – Creates the signature poke cake effect.

Eggs & oil – For richness and structure.

Vanilla instant pudding – A cool, creamy topping.

Frozen whipped topping – Light and fluffy finish.

Milk – For mixing the pudding layer.

Pro Tips Before You Start

Use a fork or skewer – To poke evenly spaced holes for better gelatin absorption.

Hot + cold water – Dissolves the gelatin perfectly.

Chill well – Letting the cake set in the fridge enhances texture and flavor.

Fold, don’t whisk – To keep the whipped topping airy.

How to Make Lemon Poke Cake – Step by Step

Step 1: Preheat & Prep
Preheat oven to 350°F and grease cake pan.

Step 2: Make the Batter
Mix cake flour, water, eggs and oil until smooth and light.

Step 3: Bake
Pour into mold and bake until cake is golden brown and test stick comes out clean.

Step 4: Poke & Add Gelatin
Use a fork to poke the warm surface of the cake.

Dissolve gelatin with hot and cold water, drizzle evenly over the cake.

Let cool completely in the refrigerator.

Step 5: Make the Topping
Beat the pudding, lemon gelatin and milk until smooth.

Gently fold in the whipped cream to create a smooth topping.

Step 6: Top and Chill
Spread the creamy mixture over the cooled cake.

Refrigerate for at least 2 hours before serving.

What to Serve It With

Iced tea or lemonade – Complements the lemony notes.

Fresh berries – Strawberries or raspberries add freshness.

Mint leaves – A touch of green and extra flavor.

Variations & Substitutions

Try lime or orange gelatin – For a citrusy twist.

Use lemon pudding – To double down on lemon flavor.

Top with crushed cookies – Like vanilla wafers or graham crackers.

Make it gluten-free – With GF cake mix.

Storage Tips

Refrigerate – Store in the fridge for up to 4 days.

Cover tightly – To keep it moist and fresh.

Freeze individual slices – For up to 1 month (without whipped topping).

FAQs

Can I use sugar-free gelatin and pudding?
Yes, this works great for a lighter version.

Can I make it the day before?
Absolutely—it’s even better chilled overnight.

What’s the best way to poke holes?
A fork or wooden skewer works best to create channels for the gelatin.

Can I use homemade whipped cream?
Sure! Just stabilize it with a bit of cornstarch or gelatin.

Does this work with chocolate cake?
Technically yes, but it’s best with citrus or vanilla flavors.

Is this a no-bake recipe?
No, but it’s very simple—the oven is only needed for the cake.

Final Thoughts

If you’re craving something light, bright, and creamy, this lemon poke cake is a must-try.

With its dreamy texture and tangy sweetness, it’s a dessert that always disappears fast—make extra if you can!