This lemon poke cake features a soft lemon cake layer, a smooth and creamy lemon filling, and sweet whipped cream on top–and it’s so easy to make you won’t believe it!
Are you familiar with lemon pie filling? Somehow I ended up with a can in my pantry awhile back (I believe it was a gift from gremlins in exchange for all the socks they’ve stolen out of my dryer) so I opened that can up and took a taste.
And YUM. It tastes like lemonheads! AKA my favorite non-chocolate candy.
I didn’t want to make a pie with it though, so I worked it into a poke cake. A lemon poke cake with a soft lemon cake layer, a smooth and tart lemon filling, and a whole bunch of whipped cream on top.
It’s all your lemony dreams come true!
Why you’ll love this lemon poke cake:
- It’s seriously the easiest cake ever
- All the ingredients are easy to find and you probably have most on hand right now
- It needs to chill overnight so it’s perfect as a make-ahead dessert
How to make lemon poke cake
Combine cake mix, eggs, sour cream, vegetable oil, and water in a large mixing bowl. Beat with an electric mixer for 2 minutes, until the batter is smooth. Pour the batter into a 13- by 9-inch baking dish (spray with cooking spray first!) and smooth the top, then bake until a toothpick inserted into the center comes out clean.
Cool the cake for 1 hour, then use the handle of a wooden spoon to make holes every inch or so across the cake—only go about 3/4 of the way down to the bottom of the cake.
Spread the lemon pie filling over the cake, pushing it down into the holes. Loosely cover with plastic wrap and refrigerate overnight.
When you’re ready to serve the cake, combine heavy cream and powdered sugar in a mixing bowl and beat with an electric mixer until it holds stiff peaks. Spread over the cake, then serve.
As I type it occurs to me that you might be asking “what exactly are stiff peaks?” Your whipped cream has reached stiff peaks if, when you pull the beaters out, the cream sticks straight up and holds its shape. (Starting with very cold cream is important. Chilling your bowl and beaters helps also.)
To make the cake even easier, you can substitute a tub of frozen whipped topping for the homemade whipped cream. Use whichever is your preference!
If you love lemon desserts then give this lemon poke cake a shot for sure! It’s hard to go wrong with a dessert this simple!
A few more easy cakes (in case you’re hungry)
Strawberry Layer Cake
Lemon Poppy Seed Cake
Lemon Coconut Cake
Peach Dump Cake
Pineapple Upside-Down Cake
Did you make this lemon poke cake? That’s great! Let me know what you think with a comment and a rating below. Be sure to post a pic on IG too–tag @theitsybitsykitchen so I can see (and share!) your creations!
This easy lemon poke cake features a soft lemon cake layer, creamy lemon filling, and whipped cream topping. It's delicious!
- 1 15.25-ounce box lemon cake mix*
- 3 large eggs
- 1/2 cup full fat sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 21-ounce can lemon pie filling
- 1 1/2 cups well chilled heavy cream
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
- Combine the cake mix, eggs, sour cream, vegetable oil, and water in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth. Pour into the prepared pan and bake 30 to 36 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Cool cake on a wire rack for 1 hour.
- Once cake has cooled, use the handle of a wooden spoon to poke holes every inch or so all over the cake, going about three-quarters of the way down into the cake. Spread the pie filling over the cake, pushing it down into the holes.
- Cover loosely with plastic wrap and refrigerate the cake overnight.
- When you’re ready to serve the cake, make the topping.
- Place the whipped cream in a mixing bowl and beat with an electric mixer until it thickens a bit. Add the powdered sugar and beat until the mixture holds stiff peaks.**
- Spread the topping over the chilled cake, then slice and serve.
- *I used Pillsbury
- **Your cream has reached stiff peaks if, when you pull the beaters out, the cream sticks straight up and holds its shape.
- To make the cake even easier, you can substitute a tub of frozen whipped topping for the homemade whipped cream. Use whichever is your preference!
Karen (Back Road Journal) says
Gremlins assisting in the kitchen, how nice. The ones in my home certainly aren’t as accommodating. I love citrus desserts and I know I would enjoy your cake.
Mary says
Hi Kelsie 🙂 Sooo my Mom used to make the most delicious lemon cake, everyone requested them and we even discussed selling them a one point. Your recipe reminds me of her famous cake. Wow! Wow and Wow.
Abbe@This is How I Cook says
So. I need to get over my fear of lemon in desserts. It is a real thing. However I am truly enjoying the spring vibe I am getting from these photos. They contrast well with the snowstorm outside!
John / Kitchen Riffs says
You have better gremlins than I do. 🙂 Fun cake — love lemon (LOVE it) so this is for me. All. Mine. 🙂
Liz says
Mmmmmm…..so delicious and easy! Love a good doctored up cake mix cake ,,,,
Carlee says
I would like to offer your gremlins a place to stay. My pantry is always accepting treats and we have plenty of socks for offerings! This looks so scrumptious!
Kelly | Foodtasia says
Kelsie, we love lemon desserts! My brother’s birthday is coming up and every year we make him some sort of lemon cake. I think he’ll love this one! Great how it’s so easy to put together as well!
Leanne | Crumb Top Baking says
This lemon poke cake has put me in the mood for all things spring and Easter! As I was reading your post, all I kept thinking is that this would be the perfect dessert to bring to Easter dinner! Love anything lemon, and an easy dessert is always appreciated in my kitchen!
Harshad says
Wow! Look at the color of this cake. It looks so refreshing!
Thanks for sharing this wonderful recipe, Kelsie. 🙂
Dani | salt sugar and i says
This looks incredible! A great one to take into the office for morning tea 🙂
Ben|Havocinthekitchen says
I like tart desserts, so of course I do like everything with lemon. Unfortunately, some recipes are just not lemony enough to my liking. This luscious cake isn’t the case though – love the incorporation of that lemon pie filling as it gives (I assume. I’ve never tried canned lemon filling) both tartness and some enjoyable bitterness. Perfect!
Mary Ann | The Beach House Kitchen says
How easy is this Kelsie! And I’ve never met a lemon dessert I haven’t loved. Can’t wait to try this!
Cheyanne @No Spoon Necessary says
OMGeee! I absolutely love lemon heads!!! Gosh, I haven’t had them in forever though! Lucky for me I don’t have to go on a scavenger hunt to find them at one of our grocery stores, since I can just make this cake instead! I’m loving the double lemon flavor here! And, I mean, you can’t go wrong with how easy this is to make! Heck to the yes!! Cheers, doll!
Marissa says
I used to LOVE lemonheads growing up and I’d totally forgotten about them. This cake is so easy and sounds wonderful!
Katherine | Love In My Oven says
Genius idea to turn that pie filling into a poke cake!! Can you believe I’ve only made one poke cake in my life!? I think my second needs to be this lemon version!! Cheers, Kelsie!
Laura says
Oooh, Kelsie – I love anything lemon! I didn’t know there was lemon pie filling,either. I imagine it’s a bit like lemon curd, eh? This cake looks great and if it is, as you say, like lemonheads, then count me in! Yummm!
Kelly @ Kelly Lynn’s Sweets and Treats says
I want these kinds of presents from gremlins!! Hahaha. Love your use of the canned lemon pie filling in this luscious looking cake! And PS I love lemonheads too!!
annie@ciaochowbambina says
Mmmm – I haven’t had lemonheads in forever! Love that candy – so I know I’ll love this! So pretty!
Milena says
So colorful and tempting, Kelsie!
Love that your cake recipes are so easy to make – this one will be joining my Easter brunch menu:) Pinned!
David @ Spiced says
Wait. Let me get this straight. You have gremlins who bring you cans of lemon pie filling? Why don’t I have these gremlins? Can you loan said gremlins to me…and can you make sure they come laden with delicious cans of pie filling? (If not, I have no need for them!) Seriously, though, I love lemony desserts, and this cake sounds delicious. I always crave lemon desserts in the Spring, and Spring is *almost* here…that means it’s time for lemony desserts. And gremlins. 🙂