The Scoop
This Lemon Poke Cake is a little bit dramatic, like it already knows it’s going to be liked no matter what.
We can’t blame it. It starts as a simple boxed cake (no shame here), then gets uplifted and transformed with a lemon filling that sinks into every nook and corner like its life depends on it.
The result? A chilled, creamy, citrusy slice of “oh wow, you made this?”
It’s the dessert equivalent of the youngest, super cool sister, who’s showing up to a dinner party with perfect timing, good drama, eyerolls, and just enough charm to get away with it all.
Ingredients
- 1 (15.25-ounce) lemon cake mix, plus the ingredients called for on the package
- 1 (21-ounce) can lemon pie filling
- 8 ounces whipped topping, thawed
- lemon zest, to taste, for topping
Directions
- Cook the lemon cake according to the package directions.
- Allow the lemon cake to cool completely.
- Use the bottom of the handle of a wooden spoon to poke holes in the top of the cake.
- Spoon and spread the lemon pie filling onto the cake, ensuring the holes are filled.
- Spread the whipped topping over the top and sprinkle with the lemon zest.
- Refrigerate the cake for 1 hour.
- Slice and serve.
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