Lemon Poke Cake with Pudding | EASY Lemon Jello Cake Recipe! (2024)

What do I need to make a lemon poke cake?

• White cake mix – a simple white boxed cake mix that you would find in the baking section of the grocery store is ideal for this recipe.
• Egg whites – you’ll prepare the white cake mix as directed on the box. For this you’ll need egg whites.
• Vegetable oil – this is also a necessary ingredient in baking the cake. You can also use unflavored coconut oil.
• Water – necessary to make the batter for the cake.
• Lemon Jell-o mix – the lemon Jell-o is prepared with water and poured into the holes of the cake. Creates a fantastic lemon flavor in the cake.
• Lemon pudding mix – this is found with the Jell-o mixes.
• Milk – necessary for preparing the lemon pudding.
• Cool Whip whipped topping OR homemade Cool Whip – this is used as a topping for the dessert. Cool whip is found in the frozen foods section of the grocery store, in the dessert section. If using Cool Whip, make sure it is completely thawed before making your poke cake.

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

Get the 9 x 13″ Pan from Target HERE!

Ingredient Substitutions and Recommendations for lemon Jello cake:

• White Cake Mix – if you prefer, you could use a yellow or lemon cake mix instead of white.
• Jell-o options – instead of using lemon Jell-o, feel free to swap out another flavor, like strawberry, cherry or raspberry Jell-o for a great contrasting flavor. Serve with fresh berries.
• Cool Whip – instead of store-bought Cool Whip, you could definitely make your own stabilized whipped cream. I have a great recipe for Homemade Cool Whip, which has no unhealthy oils, but will stay firm on a dessert.

Frequently asked questions about making a lemon poke cake with pudding:

For the cake:

• 1 (13.25 oz. box) white cake mix
• 3 egg whites
• 1/2 cup vegetable oil
• 1 cup water

Poke cake filling and topping:

• 1 (3 oz. pkg.) Lemon Jell-o mix
• 1 cup boiling water
• 1/2 cup cold water
• 1 (3 oz. pkg.) Lemon pudding mix
• 1 1/2 cup cold milk
• 1 (8 oz. carton) whipped topping like Cool Whip

• Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick spray. Set aside.

• Prepare the cake mix according to package directions. Using a hand or stand mixer, mix the cake mix with the egg whites, oil and water. Batter should be well-mixed and smooth with no lumps. Pour into prepared pan, and bake at 350 degrees for 30-33 minutes or until golden brown. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and crumb-free it is done.

• Remove the cake from the oven and let cool for 15-20 minutes.

• Using a straw or the end of a wooden spoon, poke holes 1" apart into the baked cake.

• Prepare the lemon Jell-o by adding the mix to the boiling water. Stir well to dissolve the mix. Add the cold water and stir. Pour the lemon Jell-o liquid into the holes of the cake, making sure all of the holes are filled.

• Refrigerate the Jell-o cake for at least 1 hour.

• Once chilled, prepare the lemon pudding mix, by mixing the cold milk with the lemon pudding mix. Once slightly thickened, pour over the top of the chilled cake, lightly pressing the pudding into the holes.

• Top the pudding layer with the Cool Whip, evenly covering the top of the cake. Chill for another 30 minutes.

• Chill the cake in the refrigerator until ready to serve. Cut into 20 squares. Serve with fresh berries and/or lemon slices.

Cake will keep for up to 5 days refrigerated. Keep covered with plastic wrap or store in an airtight container.

Want to use homemade whipped cream instead of Cool Whip? Try my Homemade Cool Whip recipe, which is a fantastic stabilized whipped cream recipe. It needs just a few simple ingredients to make.