I’ve made this 6 times so far! Now, everyone expects me to bring it to a party!

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.

Add Jell-O:

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.

Chill Again:

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!

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