Lemon Poke Cake

🧂 Ingredients

• 1 (15oz.) box lemon cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 2 (3.9oz.) boxes instant lemon pudding mix
• 2 cups cold whole milk
• 8 ounces whipped topping

  thawed
• Lemon zest and slices

  for garnish

Instructions

• 1 Preheat the oven to 350°F and prepare a 9×13-inch baking pan with a light
  coating of cooking spray. Set aside.
• 2 In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until
  thoroughly combined.
• 3 Pour batter into the prepared baking pan and bake for 25 minutes or until a
  toothpick inserted in the center comes out clean.
• 4 Allow the cake to cool, then using the handle of a wooden spoon poke holes over
  each inch of the cake. Set aside.
• 5 In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
• 6 Pour pudding over cake and spread evenly.
• 7 Refrigerate for one hour.
• 8 Spread the whipped topping over the pudding layer.
• 9 Top with sliced lemons and zest. Serve.

Nutrition Info