This easy lemon poke cake features a soft lemon cake layer, creamy lemon filling, and whipped cream topping. It's delicious!
115.25-ounce box lemon cake mix*
1/2cupfull fat sour cream
121-ounce can lemon pie filling
1 1/2cupswell chilled heavy cream
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!