Cream Cheese Lemonade Poke Cake
A bright and sweet poke cake featuring layers of lemon pudding and a creamy topping, perfect for warm weather gatherings.
Ingredients
Cake Base
- 1 box lemon cake mix (plus the eggs, oil, and water it calls for) You can also use white or yellow cake mix.
Pudding Mixture
- 1 box instant lemon pudding mix Use instant pudding for the right texture.
- 2 cups cold milk Follow pudding box directions if needed.
- 1 can lemonade concentrate, thawed Add more to taste for a bolder flavor.
Creamy Topping
- 8 oz cream cheese, softened Make sure it is properly softened to avoid lumps.
- 1 tub whipped topping You can use homemade whipped cream instead.
Optional Toppings
- 1 tbsp lemon zest For added citrus flavor.
- 1 cup crushed lemon cookies For a crunchy topping.
- 1 cup thin lemon slices For garnish.
Instructions
Preparation
- Bake the cake in a 9x13 pan following the box directions. Let it cool for 15 to 20 minutes.
- Poke holes all over the cake using the handle of a wooden spoon or a thick straw.
- Whisk the instant lemon pudding mix with cold milk until it starts to thicken. Then whisk in some of the thawed lemonade concentrate to taste.
- Pour the pudding mixture over the cake slowly to allow it to sink in.
- Chill the cake for at least 1 hour to let the pudding set inside the holes.
Topping
- Beat the softened cream cheese until smooth, then fold in the whipped topping.
- If desired, add lemonade concentrate or lemon zest to the cream mixture.
Assembly
- Spread the fluffy cream layer over the chilled cake.
- Cover and refrigerate for at least 3 more hours, or overnight for best results.
- Before serving, add desired toppings like zest, cookie crumbles, or thin lemon slices.
Notes
Ensure that the cream cheese is softened properly to avoid lumps. This cake is best made the night before to allow flavors to meld.