Lemon Poke Cake with Lemon Cream Cheese Frosting

Prep Time:10

Cook Time:32

Cooling:1

Total Time:1 42

Equipment

9×13 cake pan
Electric Mixer
Mixing Bowls
silicone spatula
wooden mixing spoon

Ingredients

Cake

1 box lemon cake mix 375 grams (13.25 ounces), dry mix only
1 box lemon instant pudding mix 96 grams (3.4 ounces), dry mix only
1 cup water room temperature
4 eggs room temperature
¼ cup vegetable oil
1 cup lemon pie filling canned version

Lemon Cream Cheese Frosting

4 ounces cream cheese room temperature
¼ cup unsalted butter room temperature
2 cups confectioners' sugar
¼ cup lemon pie filling canned version, divided

Instructions

Cake

Preheat the oven. Preheat the oven to 350°F and spray a 9×13 cake pan with non-stick baking spray.
Mix the batter. In a large bowl, beat the cake mix, pudding mix, water, eggs, and vegetable oil on high with an electric mixer until fully combined, about 1 minute.
Bake the cake. Spread the batter evenly into the prepared pan and bake for 32 to 35 minutes, until a toothpick inserted in the middle comes out clean.
Poke the holes. While the cake is still warm, poke holes all over the top with the end of a wooden spoon, about ¾ inch deep and about 1 inch apart.
Spread the pie filling. Gently spread 1 cup of lemon pie filling over the top of the warm cake with a silicone spatula so you don't peel up the top layer.
Cool completely. Let the cake cool at room temperature for about 1 hour before frosting.

Lemon Cream Cheese Frosting

Beat the cream cheese and butter. In a large bowl, beat the cream cheese and butter on high speed with an electric mixer until smooth.
Finish the frosting. Slowly beat in the confectioners' sugar and 2 tablespoons of the lemon pie filling, then beat on high until smooth, about 1 more minute.
Frost the cake. Spread the frosting evenly over the completely cooled cake.
Swirl the top. Gently swirl the remaining 2 tablespoons of lemon pie filling over the frosted cake with a small silicone spatula or the back of a small spoon.
Chill before serving. Refrigerate the frosted cake for at least 1 hour; it tastes best made one day ahead and served chilled.

Notes

Store leftover frosted cake in a sealed container in the fridge for up to 4 days. To freeze, wrap the unfrosted cake in plastic wrap and then foil, freeze for 1 to 2 months, thaw overnight in the fridge, and frost after thawing. Use lemon instant pudding mix, not Cook & Serve — and not vanilla, which won't give a strong lemon flavor.

Nutrition

Servings: servings

Calories: 431kcal

Author: Katie Shaw