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Lemon Pudding Poke Cake
Sweet, tangy, and topped with whipped cream, this lemon poke cake brings all the spring and summer vibes without breaking a sweat. This lemon pudding poke cake is perfect for potlucks, picnics and I bet you'll want a second slice!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs 45 mins
Total Time
3 hrs 45 mins
Servings: 12
Calories: 420 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Ingredients For The Cake
- 15.25 ounces yellow cake mix
- 1 cup water
- ½ cup oil can use your preferred cooking oil, vegetable oil, canola oil or even olive oil are all ok
- 3 large eggs
Ingredients For The Filling
- 4 ounces cream cheese softened
- 7 ounces sweetened condensed milk about half a 14 ounce can
- 3.4 ounces lemon pudding mix
- 1 ¼ cups milk I used 2% milk but you can use what you have
- 4 tablespoons lemon juice
- 16 ounces Cool Whip or other whipped topping, divided
- 10 pieces lemon Oreos or similar crunchy lemon sandwich cookie, divided
- lemons optional for garnish
Instructions
Making The Cake
- Preheat the oven to 350 degrees. Spray a 9x13 glass casserole dish with cooking oil.
- Place cake mix, water, oil, and eggs in a large mixing bowl. Combine with a whisk or an electric mixer until you have a smooth batter.
- Pour batter into the oiled pan. Bake the cake for 30–32 minutes or until cooked all the way through and a toothpick comes out clean when inserted in the center of the cake. Allow the cake to cool for at least 45 minutes, or until cool to the touch.
Cup of Yum
Making The Filling
- Place cream cheese and sweetened condensed milk into a large mixing bowl. Mix together cream cheese and sweetened condensed milk until smooth. This step is easiest done with an electric mixer, but can be done by hand if your cream cheese is really soft.
- In a second medium bowl, add the lemon pudding, milk, and lemon juice. Mix well until combined.
- Pour the lemon pudding mixture into the cream cheese mixture and mix well. Add about 6 ounces of the Cool Whip and fold it into the cream cheese mixture, a little less than half.
- With the handle of a large spatula or spoon, poke holes into the cake in even rows. A 4 x 6 grid works well, but it doesn't have to be perfect.
- Spread the lemon filling over the cake evenly, lightly pressing it into the holes as needed. Top the filling evenly with the remaining Cool Whip.
- Crush five of the lemon Oreo cookies into large crumbs, then sprinkle on top of the cake. Refrigerate the cake for 2 hours or until the topping is fully set. Serve with half a cookie garnish and a twist of lemon if desired, and enjoy!
Notes
- Mixing the cream cheese and the sweetened condensed milk is easiest done with an electric mixer. If you are mixing this mixture by hand, the cream cheese must be well softened.
- Sweetened condensed milk can be a little tricky to measure. Don't sweat though, you don't need to be super exact with this measurement. Just use about half of a 14 ounce can. This also equals out to 1/2 cup plus 1/4 cup if you'd prefer to measure that way. Sweetened condensed milk can be very sticky, so spraying the measuring cups lightly with spray cooking oil before measuring can help.
- Sweetened condensed milk is not something I like to waste! Try dipping fresh fruit in the leftover sweetened condensed milk, or using it to sweeten up strong coffee either hot or iced (this is often called a Thai Coffee.) You could also make a half batch of this Oreo Fudge, just make it in the base of a bread pan lined with parchment paper.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
64mg
(21%)
Sodium
412mg
(17%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
322IU
(6%)
Vitamin C
2mg
(2%)
Calcium
210mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 412mg | 17% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.