Lemon Poke Cake is a sweety and tangy dessert recipe made with boxed lemon cake mix, lemon instant pudding mix and Cool Whip.
Ingredients:
- 1 (15.25 ounce) box of lemon cake mix (plus ingredients listed on the package)
- 2 (3.4 ounce) boxes of instant lemon pudding mix
- 3 ½ cups cold milk
- 1 (8-ounce) tub of cool whip, thawed
- fresh lemon for topping (optional)
PREPARATION:
- Prepare the cake in a 9×13-inch pan according to the package directions. Set the cake aside to cool.
- Once the cake has cooled, poke holes over the cake every 1-1 ½ inches using the round handle of a wooden spoon.
- Whisk the lemon pudding mix and milk in a large bowl for 1-2 minutes or until the pudding just starts to thicken.
- Pour the pudding over the cake and spread it into an even layer with a spatula ensuring to press the pudding down into the holes.
- Place the cake in the refrigerator for two hours to allow the pudding the set.
- When ready to serve, top the cake with the whipped topping.
- Garnish with lemon slices or lemon zest if desired.
- Slice, serve and enjoy!