Indulge in the zesty delight of Triple Lemon Poke Cake, a dessert that marries tangy lemon flavors with a moist and tender cake. This modern twist on a 1970s classic is perfect for various occasions and ideal for those who love a citrus kick in their desserts. Serving it with whipped cream or ice cream complements the lemony burst without overwhelming it.
1 box lemon cake mix (plus required ingredients usually water, oil, and eggs)
1 package (3 oz) lemon-flavored Jell-O mix
1 package (3.4 oz) lemon instant pudding mix
2 cups cold milk
8 ounces whipped topping, thawed
Lemon zest (optional, for garnish)
Whipped cream or vanilla ice cream (optional, for serving)
Preheat and Prepare Pan:
Preheat the oven as per the lemon cake mix instructions. Grease a 9×13 inch baking dish.
Bake the Cake:
Prepare and bake the lemon cake mix as directed on the box. Pour the batter into the prepared dish and bake until a toothpick comes out clean.
Let the cake cool slightly, then poke holes over the top using a wooden spoon handle, spaced about 1 inch apart.
Prepare the lemon Jell-O according to package directions but only let it cool slightly without setting.
Pour the liquid Jell-O over the cake, filling the holes.
Refrigerate the cake for an hour to allow the Jell-O to set.
Prepare Pudding Layer:
Whisk lemon pudding mix with cold milk until thickened, then fold in the whipped topping.
Spread this over the Jell-O layer on the cake.
Refrigerate the cake for at least 2 hours.
Before serving, garnish with lemon zest for added flavor and decoration.
Serve chilled, optionally with whipped cream or ice cream.
This Triple Lemon Poke Cake offers a refreshing and lemony sweet treat, sure to be a hit at any gathering. Enjoy the layered flavors of lemon in each bite!