Easy Lemon Poke Cake
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Just a few ingredients makes a bright and delicious lemon poke cake with luscious lemon filling and a light whipped cream on top.
As soon as the weather starts getting warmer I start thinking of bright citrus flavors. Lemon is generally at the top of my list and I couldn’t wait to make a lemon cake.
While I love making cakes from scratch there are times when a boxed cake mix cake be just as good. One of those times is when making a poke cake. I thought a lemon poke cake would be great for spring.
What is a poke cake?
A poke cake is generally made with a boxed cake mix but it can be made with a from scratch cake as well. It’s a type of cake where holes are poked into the baked cake, usually by using the handle of a wooden spoon or a wooden skewer, and then a liquid or filling is poured over the top of the cake. This filling usually seeps into the holes adding tons of flavor to the cake. After the cake has absorbed the liquid, it is often topped with a light frosting or whipped cream.
Most of the poke cakes I make are topped with sweetened condensed milk or flavored gelatin. One of my favorite citrus poke cakes is a Lime Poke Cake with whipped topping. I also love this spiced Cinnamon Roll Poke Cake. If you are looking for a decadent cake try the chocolate Turtle Poke Cake.
This Easy Lemon Poke Cake is a little bit different then poke cakes I’ve made before because it’s actually filled with lemon pie filling. I’ve never used a pie filling before because it’s pretty thick and I didn’t know if it would go in the holes or not.
You’ll want to make the holes a little bigger in this cake because the filling is thicker than most fillings. I was able to fit about half a can of pie filling in the holes and then I left a thin layer of lemon pie filling on the top which just added to the citrus flavor of this cake.
What do I do if the pie filling is too thick?
There are two things to do if your pie filling is too thick. The first is that you can add 1 tablespoon of water and 1 tablespoon of lemon juice and mix well. This will help thin out the filling. You can also put the filling in a heat proof bowl and microwave for 15-20 seconds. Heating the filling with thin out the filling so it’s easier to get it in the holes.
Ingredients:
- lemon cake mix (you can also use a white or yellow cake mix if you want a more neutral cake with the lemon filling)
- vegetable oil
- water
- sour cream (I used light sour cream but you can use regular)
- eggs
- lemon pie filling (use one that you like and would eat with a spoon)
- frozen whipped topping (I used light but you can use regular; do not use fat free)
- vanilla extract (optional)
- powdered sugar
To make the cake preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
In a large bowl beat the eggs. Add in the vegetable oil, water, and sour cream. Mix well to combined. Add in the lemon cake mix and mix for 2 minutes or until the batter is fairly smooth.
Pour into the prepared pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and cool for 10 minutes. Take the handle of a wooden spoon or a wooden skewer and poke holes all over the cake going about a half inch apart. Do this while the cake is still warm so that more filling is absorbed into the cake.
Slowly pour some of the lemon pie filling over top of the cake and smooth over the holes so that it goes into the holes. Continue pouring filling over the cake until the holes are filled a thin layer of lemon pie filling it on top of the cake.
Next take the thawed whipped topping and mix it with the vanilla extract and powdered sugar. Mix well to combine. Spread over top of the cake making sure to go to the edges. Top with slices of lemons or yellow sprinkles.
Can I replace the whipped topping?
If you want to use something other than whipped topping I suggestion making homemade whipped cream frosting. To do this put 2 cups of cold heavy cream in a large bowl and beat on medium speed until soft peaks form. Add in one cup of powdered sugar and beat until stiff peaks form. Spread over top of the cake.
You can also top the cake with buttercream frosting but I find that these is usually too heavy and sweet for a poke cake. However, if you like sweet cakes then this may be a good option.
This cake was bright and flavorful. It was like a burst of sunshine on my palate. The cake was light and lemon flavored with the bright lemon pie filling in every bite. The whipped topping was light and pillowy with just the right amount of sweetness.
Lemon Poke Cake is an easy to make dessert that makes a great party dessert. It’s also great for birthdays, wedding showers, or holidays.
How do I store the poke cake?
Store the poke cake covered and in the refrigerator. The cake can be refrigerated for up to 4 days but is best eaten within the first 48 hours.
Easy Lemon Poke Cake
Equipment
Ingredients
- 1 box 13.25 oz lemon cake mix
- 3 eggs
- 1/2 c. vegetable oil
- 1/2 c. light sour cream
- 1/2 c. water
- 1 can 21 oz lemon pie filling
- 8 oz. frozen whipped topping thawed
- 1 teaspoon vanilla extract
- 1 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
- In a large bowl add the eggs and beat well.
- Add in the vegetable oil, sour cream, and water and whisk until well combined.
- Pour the lemon cake mix into the bowl and mix for 2 minutes or until smooth and well combined.
- Pour the cake batter into the prepared pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10 minutes.
- Using the end of a wooden spoon or a wooden skewer poke holes all over the cake.
- Pour some of the pie filling on top of the cake and spread it around so that it goes down into the holes. Repeat until no more filling goes into the holes and a small layer of pie filling is left on top of the cake.
- In a large bowl combine the whipped topping, vanilla extract, and powdered sugar. Mix well to combine.
- Spread the topping over top of the cake.
- Top with sprinkles or lemon slices if desired.
- Refrigerate cake until ready to serve.
Notes
