Jun 09

Lively Lemon Pudding Poke Cake

lemon poke cake sharp large


This easy peazy cake is fun to make with the kids. Let them whisk up the pudding and spread on the whipped topping. Great for any time of year. Always a big hit with family and friends.


Lively Lemon Pudding Poke Cake



  • 1 package (2-layer size) white cake mix
  • 2 tablespoons canola oil
  • 2 egg whites
  • 1 quart cold milk – I used 2 percent
  • 1 1/3 cups water
  • 2 packages (4 serving size) of instant lemon pudding mix – I used sugar free
  • 1 tub Cool Whip or non-dairy whipped topping – I used the light version
  • Lemon zest and lemon wedge for garnish, optional



  1. Preheat oven to 350 degrees
  2. Spray 9 x 13 baking pan with cooking spray and set aside
  3. Prepare and bake cake mix as directed on package using the egg whites, water and oil.
  4. With an electric or handheld mixer, mix ingredients for 2 minutes.
  5. With a rubber spatula, make sure all ingredients are combined and pour into pan.
  6. Bake as directed on package – try not to overbake.
  7. Remove from oven and let it cool on wire rack for ten minutes.
  8. Poke holes down through cake to bottom of pan with round handle of wooden spoon.
  9. Prepare pudding
  10. Pour about half of the mixture evenly over warm cake and into holes.
  11. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake and spread.
  12. Place in fridge for 30 minutes.
  13. Take out, spread whipped topping, garnish with lemon zest and wedge
  14. Place in fridge for another 2 hours.



Slice up and dig in!


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