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 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.
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
- 1 box lemon cake mix (plus ingredients listed on the box)
- ¾ 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
- 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.
Yum
Terri Weir says
February 10, 2017 at 11:07 pmThis 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 amAbsolutely delicious , thank you !
Judith Hanneman says
February 18, 2017 at 3:35 pmGlad you liked it!
Angela says
February 11, 2017 at 5:55 pmHi 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 pmHi 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 pmHello 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.
Kat says
February 28, 2017 at 9:13 amThis looks so refreshing an is calling my name to make its such southern dessert
Judith Hanneman says
February 28, 2017 at 5:32 pmThis is intensely lemon–you will love it!!