The Ultimate Easy Lemon Poke Cake (Old-Fashioned Recipe)

Think back to the last family potluck when a single bright lemon poke cake vanished before you made it to the dessert table. That sunny memory is baked into this poke cake. The crumb stays tender, the citrus flavor rings out, and a sweet filling seeps into every warm hole to keep every bite juicy.

In the steps below, you’ll learn two foolproof ways to make it: a lively Jell-O version that wakes up the taste buds and a creamy pudding take that turns each slice into pure comfort. You’ll find a quick video, clear photos, and a troubleshooting list so nothing trips you up. Grab a 9 × 13 pan and let’s begin.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

What’s the Point of a Poke Cake?

Poke cakes are all about flavor and moisture. You bake a basic cake, then poke holes across the surface while it’s still warm. Into those holes, you pour a filling—usually something rich like pudding or something zesty like Jell-O.

The result? A dessert where every slice is loaded with flavor that goes beyond the top layer. Instead of sitting on top, the filling seeps through the cake, making it extra moist and more satisfying with every bite. It’s a smart way to turn a simple box mix into something that tastes like it came from a bakery.

Jell-O vs. Pudding: Which Filling Should You Choose?

Choosing between Jell-O and pudding comes down to the kind of lemon poke cake experience you want. Both versions are delicious, but they offer different textures and flavors.

Lemon Jell-O Filling
This is the classic, old-school version. When you pour liquid Jell-O into a warm cake, it sinks into the holes and sets as it chills. The result is a bright, tangy stripe of lemon running through each slice. It’s light, a little bouncy, and super refreshing.

Lemon Pudding Filling
This version leans rich and creamy. The pudding doesn’t firm up the way Jell-O does, so it makes the entire cake moist—almost like a cross between a poke cake and a custard dessert. It’s ideal for those who love soft, melt-in-your-mouth textures.

Here’s a quick side-by-side to help you decide:

Filling Type	Flavor	Texture	Best For
Lemon Jell-O	Bright, tart	Light and springy	Classic, refreshing dessert
Lemon Pudding	Creamy, mellow	Soft and rich	Comfort food lovers

Ingredients You’ll Need for This Easy Lemon Poke Cake

Here’s what you need to make this lemon poke cake, broken down for clarity. You’ll choose one filling and one topping based on your preference.

For the Cake:

• 1 (15.25-ounce) box lemon or yellow cake mix
  (Betty Crocker and Duncan Hines are both great options)
• 1 (3.4-ounce) box instant lemon pudding mix
• 4 large eggs
• ¾ cup water
• ½ cup canola or vegetable oil

For the Filling (Choose One):

Classic Jell-O Filling:

• 1 (3-ounce) box lemon Jell-O
• 1 cup boiling water
• ½ cup cold water

Creamy Pudding Filling:

• 2 (3.4-ounce) boxes instant lemon pudding mix
• 3 cups cold milk

For the Topping (Choose One):

Simple Lemon Glaze:

• 2 cups powdered sugar
• ⅓ cup freshly squeezed lemon juice

Fluffy Whipped Topping:

• 1 (8-ounce) container Cool Whip, thawed

Optional Garnish:

• Fresh lemon zest for added aroma and color

How to Make Lemon Poke Cake: Step-by-Step Instructions

This lemon poke cake is easy to pull off, even if you’re not much of a baker. Just follow these steps, and you’ll have a dessert that tastes like sunshine in a pan.

Step 1: Bake the Cake

Preheat your oven to 350°F (177°C). Lightly grease and flour a 9×13 inch baking pan.
In a large bowl, mix the dry cake mix and dry pudding mix. Add the eggs, water, and oil. Beat for about 2 minutes until the batter is smooth and creamy. Pour it into the prepared pan and spread it out evenly.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 2: Poke the Holes (The Right Way)

As soon as the cake comes out of the oven and is still warm, grab the handle of a wooden spoon. Gently poke holes about 1 inch apart across the entire surface.
Tip: Use a fork if you’re going with the lemon glaze—smaller holes work better for thinner fillings. For pudding or Jell-O, stick with the spoon handle.

Step 3: Prepare and Add the Filling

If you’re using Jell-O:
In a bowl, combine the lemon Jell-O powder with boiling water. Stir for 2 minutes until fully dissolved. Add cold water and mix. Slowly pour the liquid over the cake, aiming to fill every hole.

If you’re using pudding:
Whisk the pudding mix and cold milk until it begins to thicken—this takes just a couple of minutes. Then, pour it over the warm cake, spreading it gently to help it sink into the holes.

Step 4: Chill for Maximum Flavor

Let the cake cool to room temperature. Then cover it and refrigerate for at least 3 hours. This chilling time helps the filling set and gives the flavors time to come together. Most people prefer it served cold.

Step 5: Add the Topping

Once fully chilled, top the cake with either the Cool Whip or the lemon glaze.
If you’re using glaze, whisk the powdered sugar with lemon juice until smooth, then drizzle over the cake. Add a sprinkle of lemon zest for a fresh finish.

Troubleshooting: Avoiding Common Lemon Poke Cake Problems

Even simple recipes can trip you up. Here’s how to handle the most common issues people face with lemon poke cake—so yours turns out perfect every time.

Problem: “Why is my poke cake soggy?”
This usually happens when the holes are too close together or the filling is too thin. Leave about 1 inch between each poke, and don’t pour more liquid than the cake can absorb.

Problem: “My filling didn’t soak in.”
The cake may have cooled too much. Always add the filling while the cake is still warm. This helps it absorb properly instead of just sitting on top.

Problem: “The topping looks runny.”
If you’re using glaze, it might be too thin. Add more powdered sugar a little at a time to thicken it. If using Cool Whip, make sure the cake is fully chilled before spreading—it helps the topping stay firm.

Problem: “The cake feels too dense.”
This can happen if the batter is overmixed or the pudding isn’t fully blended before pouring. Mix until just combined and follow the box instructions for the best texture.

Storing and Freezing Lemon Poke Cake

Keeping your lemon poke cake fresh is easy if you follow a few simple rules.

Refrigeration:
Yes, this cake needs to be refrigerated. Because of the pudding or Jell-O filling, and especially if you use whipped topping, it should be stored in an airtight container in the fridge. It will stay fresh for 3 to 5 days.

Freezing:
You can freeze the cake, but it’s best to do so before adding the topping. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2–3 months. When ready to serve, thaw in the fridge overnight and top with Cool Whip or glaze just before serving.

Chilled or frozen, this cake stays moist and flavorful, making it perfect for prepping ahead.

Frequently Asked Questions (FAQ)

Printable Recipe Card

Easy Lemon Poke Cake (with Jell-O or Pudding)

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Chill Time: 3 hours

Total Time: 3 hours 55 minutes

A moist, citrusy lemon poke cake made with cake mix and your choice of a zesty Jell-O or creamy pudding filling. Topped with whipped cream or lemon glaze, perfect for gatherings and make-ahead desserts.

Print

Ingredients

Cake:

• 1 (15.25 oz) box lemon or yellow cake mix
• 1 (3.4 oz) box instant lemon pudding mix
• 4 large eggs
• ¾ cup water
• ½ cup canola or vegetable oil

Filling (choose one):

• Jell-O:
• 1 (3 oz) box lemon Jell-O
• 1 cup boiling water
• ½ cup cold water
• Pudding:
• 2 (3.4 oz) boxes instant lemon pudding mix
• 3 cups cold milk

Topping (choose one):

• Glaze:
• 2 cups powdered sugar
• ⅓ cup freshly squeezed lemon juice
• OR Cool Whip:
• 1 (8 oz) container Cool Whip, thawed

Optional:

• Lemon zest for garnish

Instructions

1. Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch pan.
2. Make the cake batter: In a large bowl, whisk cake mix and dry pudding mix. Add eggs, water, and oil. Beat 2 minutes until smooth. Pour into pan.
3. Bake for 30–40 minutes. Toothpick should come out clean or with a few moist crumbs.
4. Poke holes into the warm cake, 1 inch apart, using the handle of a wooden spoon.
5. Prepare filling:

• Jell-O: Stir boiling water into Jell-O mix for 2 mins. Add cold water.
• Pudding: Whisk pudding mix and milk until thickened.

1. Pour filling slowly over warm cake, spreading evenly.
2. Chill the cake for at least 3 hours (or overnight).
3. Top it: Spread with Cool Whip or drizzle with lemon glaze.
4. Garnish with lemon zest, slice, and serve cold. Store leftovers in the fridge.

Notes

This cake is best served cold. It can be made a day ahead and stored in the fridge. For a more intense lemon flavor, add extra zest to the batter or glaze.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 290Total Fat: 11gSaturated Fat: 2gCholesterol: 45mgSodium: 300mgCarbohydrates: 42gSugar: 28gProtein: 3g

Nutritional information is an estimate based on standard ingredient calculations and may vary depending on specific brands, preparation methods, and portion sizes. For the most accurate results, use a nutrition calculator with the exact products you use. This recipe is not intended to be a substitute for professional dietary advice.

Did You Make This Recipe?

We’d love to hear how it turned out!
Leave a comment below and give it a star rating. Your feedback helps other bakers decide if this lemon poke cake is the one for them. Every review adds value to our community and helps others bake with confidence.

Final Thoughts of this Old Fashioned Lemon Poke Cake

This lemon poke cake proves that simple ingredients can turn into something truly special. Whether you go with the classic Jell-O version or the rich pudding filling, the result is always a crowd-pleaser—moist, bright, and full of flavor in every bite.

It’s easy to make, easy to customize, and even easier to serve at your next gathering. Keep it chilled, add a swirl of Cool Whip or a drizzle of glaze, and you’ve got a dessert that disappears fast.

Love Poke Cakes? Discover Even More Ideas

If this Lemon poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.