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Lemon Poke Cake
This easy lemon poke cake features a soft lemon cake layer, creamy lemon filling, and whipped cream topping. It's delicious!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
Cake
- 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
Filling
- 1 21-ounce can lemon pie filling
Topping
- 1 1/2 cups well chilled heavy cream
- 1/4 cup powdered sugar
Instructions
Cake
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Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
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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.
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Cool cake on a wire rack for 1 hour.
Filling
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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.
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Cover loosely with plastic wrap and refrigerate the cake overnight.
Topping
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When you’re ready to serve the cake, make the topping.
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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.**
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Spread the topping over the chilled cake, then slice and serve.
Recipe Notes
- *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!