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Home » Cakes » Lemonade Cream Poke Cake

Lemonade Cream Poke Cake

February 10, 2017 by Judith Hannemann

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Lemon cake infused with a bright and tart lemonade cream pudding. Delicious dessert!

Here’s a poke cake for lemon lovers! Delicious lemon cake infused with a bright and tart lemonade cream pudding.

Poke Cake For Lemon Lovers

Do you love lemon? This one’s for you!

It’s the “filling” that makes this poke cake special and so intensely lemony.

Lemon cake infused with a bright and tart lemonade cream pudding. Delicious dessert!

Lemon Pudding Intensified

With a few simple additions, instant lemon pudding can become fabulous!

Cream cheese and half-and-half cream make it creamy and frozen lemonade concentrate brings it all together.

After it sits chilling for an hour or two, the flavor infuses throughout the entire cake.

Lemon cake infused with a bright and tart lemonade cream pudding. Delicious dessert!

A Freezer Staple

Ever since I made these delicious Lemonade Squares that I found on Terri’s site, Great Grub Delicious Treats, I make sure to keep at least one can of frozen lemonade concentrate in my freezer.

I do this not only so I  can make that delicious dessert I mentioned, but also if want a pitcher of refreshing lemonade (when I don’t have real lemons in the fridge). I’ve also discovered that lemonade concentrate has other uses.

I’ve marinated chicken in it and have even made salad dressing using it.

The concentrate is relatively inexpensive and it doesn’t take up too much room in the freezer either.

The Recipe

 

Lemon cake infused with a bright and tart lemonade cream pudding. Delicious dessert!
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Lemonade Cream Poke Cake

Here’s a poke cake for lemon lovers! Delicious lemon cake infused with a bright and tart lemonade cream pudding.
Prep Time20 mins
Total Time20 mins
Course: cakes, desserts
Cuisine: American
Keyword: lemonade, lemonade cream poke cake, poke cake
Servings: 12
Calories: 340kcal
Author: Judith Hannemann

Ingredients

  • 1 box lemon cake mix plus ingredients listed on the box
  • 3/4 cup frozen lemonade mix undiluted
  • 4 oz softened cream cheese
  • 1 cup half-and-half cream -OR- whole milk
  • 1 package lemon instant pudding mix 4-serving size
  • 8 oz tub of whipped topping

Instructions

  • Prepare cake as per box instructions using a 13 x 9-inch pan.
  • Cool cake on a rack. Once cool, poke holes about 1-inch apart in the cake.
  • Beat softened cream cheese until smooth. Slowly beat in the half-and-half.
  • Blend in the lemonade mix. Add the pudding mix and beat for 1 minute.
  • Pour pudding mixture on top of cake. Refrigerate until well chilled and pudding is set.
  • Frost with whipped topping.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 62g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 413mg | Potassium: 99mg | Fiber: 1g | Sugar: 36g | Vitamin A: 212IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Lemon cake infused with a bright and tart lemonade cream pudding. Delicious dessert!
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Filed Under: Cakes, Desserts Tagged With: desserts, lemonade, poke cake

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Reader Interactions

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Comments

  1. Terri Weir says

    February 10, 2017 at 11:07 pm

    This Lemonade Cream Poke Cake sounds amazing and looks absolutely delicious! I wish I had a piece right now! Thank you for the shout out too! I appreciate you so much.

    • Judith Hanneman says

      February 11, 2017 at 1:51 am

      <3

    • Tannia says

      February 18, 2017 at 2:41 am

      Absolutely delicious , thank you !

      • Judith Hanneman says

        February 18, 2017 at 3:35 pm

        Glad you liked it!

  2. Angela says

    February 11, 2017 at 5:55 pm

    Hi Judith:
    This cake appeals to me, especially since we love refreshing desserts made with lemons. What size cake mix did you use in this recipe, since recently ….all cake mixes have been reduced in size. Also, I’ll use Neufrachel Cheese instead of (full fat) Cream Cheese, and (light) “Cool Whip” to finish it off. Hopefully, my very minor adjustments will work well in this recipe.

    • Judith Hanneman says

      February 11, 2017 at 11:29 pm

      Hi Angela–I noticed about the sizes, but it’s a 2-layer size. I used Duncan Hines’ lemon supreme. I’ve also taken to making sheet cakes in a 11 x 7-inch pan instead of a 13 x 9-inch. The latter seems a bit skimpy now–probably because there’s less mix–but it produces a higher cake and won’t overrun the sides either. Neufchatel works and to be honest, I cannot tell the difference between that and regular cream cheese. One thing is, the pudding mix may look a bit curdled, but it won’t affect the cake and it’s the way it’s supposed to look.

      • Angela says

        February 12, 2017 at 4:35 pm

        Hello Judith. Thanks for your reply. Yes, it’s definitely a good idea to use a smaller cake pan, since the cake mixes are now considerably smaller in size. Since we love desserts made with lemon, I’ll be making this cake very soon. Thank you again.

  3. Kat says

    February 28, 2017 at 9:13 am

    This looks so refreshing an is calling my name to make its such southern dessert

    • Judith Hanneman says

      February 28, 2017 at 5:32 pm

      This is intensely lemon–you will love it!!

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