Lemon cake, lemon Jell-O, lemon pudding, and whipped topping—this Triple Lemon Poke Cake is sunshine baked into dessert.

Okay, so full honesty? This cake was kind of born from chaos. I wasn’t planning to bake anything that day. I was supposed to be organizing the garage, but halfway through dragging out a bin of tangled-up Christmas lights, I just gave up and headed to the kitchen like… nope. I spotted a lonely lemon cake mix in the back of the pantry (one of those “I’ll use it someday” impulse buys), and before I knew it, I was mid-whisk, hair in a scrunchie, still wearing my garage-cleaning sweatpants.

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I didn’t expect much. I mean, it was just going to be something to snack on while procrastinating, right? But the second I poured that lemon Jell-O over the warm cake and saw it disappear into the little holes, I thought—this could actually be something special.

When I topped it with the lemon pudding-whipped topping combo (which, by the way, tastes like lemon mousse on a cloud), it looked like the kind of dessert someone might bring to a garden party in a movie. My husband came in from mowing the lawn, took a bite, and said, “Whoa. This tastes like a lemon daydream.” And you know what? He wasn’t wrong.

Why You’ll Love This Triple Lemon Poke Cake Recipe?

So here’s the thing. I love a good layered cake, but some days I just want something easy that still delivers the drama. This is that dessert. It’s not fancy in the traditional sense—no piping bags, no fussy decorations—but it tastes like it could win a bake-off.

Every bite is this wild mix of textures—super soft lemon cake soaked with lemon Jell-O (seriously, it’s like sunshine snuck inside), topped with a cool and creamy lemon pudding and whipped topping blend that honestly should be its own dessert. It’s sweet, tart, soft, and weirdly refreshing. And if you stick it in the fridge overnight? It gets even better. Like next-day pizza vibes, but for cake.

And let’s not pretend presentation doesn’t matter. This one is just… happy. Bright yellow, a little shiny from the topping, and super cute with some lemon slices and rainbow sprinkles on top. I mean, it kinda screams “bring me to the BBQ,” right?

Ingredient Notes:

I’m not going to pretend this recipe is groundbreaking. It’s basic in the best possible way. Like your favorite hoodie or Sunday morning coffee. Here’s the lineup:

• Lemon Cake Mix – Use what you’ve got. I used Duncan Hines because that’s what was on sale. If you’re fancy and wanna make a homemade version, I will stand and applaud you.

• Lemon Jell-O – This is the magic part. It seeps into the cake and gives it that iconic poke cake punch. Tangy, juicy, just a little retro.

• Lemon Instant Pudding – Because two lemons isn’t enough. This is the creamy layer that pulls it all together.

• Milk – Cold milk makes the pudding set up faster. I used 2% and it worked perfectly. But honestly? Use whatever’s in your fridge unless it’s chocolate milk… that’d be weird.

• Whipped Topping – Cool Whip or the store-brand equivalent. Or go rogue and make whipped cream from scratch. No judgment here.

• Lemon slices + Sprinkles (optional) – Not necessary, but if you want to go for that Instagram-ready vibe, a little garnish goes a long way.

How To Make Triple Lemon Poke Cake?

Let’s do this, step-by-step. I promise, no weird chef terms or seventeen bowls to wash.

Step 1: Bake the Cake
Follow the instructions on your lemon cake mix and bake it in a 9×13 dish. Simple. Set a timer. Dance around the kitchen while it bakes. Or, if you’re me, forget the timer, burn the edges slightly, and pretend it’s “extra golden.”

Let it cool completely. This is important. If it’s even a little warm, the Jell-O won’t set right and you’ll end up with lemon soup. (Still tasty… but not ideal.)

Step 2: Poke the Cake
Grab something round-ish—the handle of a wooden spoon works great. Poke holes all over the cake. No real rules here. Just don’t make the holes too close together or too shallow. You want that Jell-O to really get in there.

Step 3: Make the Jell-O and Pour It Over
Mix up the lemon Jell-O using 1 cup of boiling water and ½ cup cold water. Stir until it’s all melted and smooth. Then slowly—like drizzle-it-on-slowly—pour it over the cake. Try to get it into every little hole you poked. It’s oddly satisfying.

Stick the cake in the fridge for at least 3 hours. If you forget and leave it overnight? Even better. It gets denser and juicier.

Step 4: Make the Topping
In a bowl (yes, the same one from the Jell-O is fine—less dishes = more joy), whisk your lemon pudding mix with 1 ½ cups of cold milk. It thickens quickly, so don’t wander off. Once it’s set, fold in the whipped topping gently. Don’t go wild with the spoon—you want it light and fluffy, not sludgy.

Step 5: Frost and Finish
Spread the topping over your chilled cake. Smooth it out, give it a little swirl if you’re feeling extra. Add lemon slices or sprinkles if you want a little flair. Or don’t. It’s your cake.

Serve cold. Or straight from the pan with a fork while standing at the fridge. No one’s judging here.

Storage Options:

This cake lives in the fridge. That whipped topping wants to stay cool, and honestly? It tastes better that way. Just cover the dish or pop on a lid and keep it refrigerated for up to 4 days. I don’t love it frozen (texture gets weird), but I mean… if you try it and it works for you, let me know. I’m open to surprises.

Variations and Substitutions:

Sometimes you just gotta do your own thing, right? Here are a few fun spins on the original:

• No lemon cake? Use vanilla or yellow and add lemon extract or zest. Bam. Problem solved.

• Switch up the Jell-O – Raspberry, orange, even cherry. Whatever vibe you’re chasing, go for it.

• Top with berries – Strawberries, blueberries, or even thin-sliced kiwi on top of the frosting? Gorgeous.

• Make it dairy-free – Almond milk in the pudding, and find a plant-based whipped topping. Totally doable.

• Make it EXTRA – Crushed lemon sandwich cookies on top. You didn’t hear it from me (okay, you did).

What to Serve with Triple Lemon Poke Cake?

If you’re building a vibe—maybe brunch with friends, or just Tuesday-night dessert—here’s what works beautifully alongside your Triple Lemon Poke Cake:

• Iced tea (especially mint or peach) – So refreshing with that lemon zing.

• Hot coffee – You’d think it clashes, but the bitterness + sweet lemon is kinda perfect.

• Sparkling water with lemon slices – Classy. Fancy. Feels like a spa.

• Fresh berries on the side – Pretty and tasty. Win-win.

• Scoop of lemon or vanilla ice cream – Yep. Double dessert. Because why not?

Frequently Asked Questions:

Can I make this the night before?
YES. And honestly, I recommend it. The cake gets time to chill, the flavors settle, and it tastes even better the next day. It’s like it goes to sleep and wakes up glowier.

Can I use homemade whipped cream?
Absolutely. Just whip about 2 cups of heavy cream with a little powdered sugar and vanilla. Fold it into the pudding just like you would Cool Whip. You’ll feel very chef-y.

What if I mess up the poking part?
You really can’t. Seriously. If the holes are uneven or too deep or whatever—it’s fine. The Jell-O finds its way. Cake is forgiving.

Look, this Triple Lemon Poke Cake is a little messy, a little retro, and a whole lot of fun. It’s the kind of dessert that makes people smile, even if their day’s been total chaos. I love that about it. And I hope you love it too.

Try it. Eat it cold. Share it with someone. Or don’t—your call.

Either way… I really wanna hear how it goes.

Drop me a comment, send a pic, or just tell me what weird twist you added.
I’m all ears (and cake forks).

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5 from 1 vote

Triple Lemon Poke Cake

Total Time 4 hours hrs 15 minutes mins

Experience a burst of citrusy delight. With our Triple Lemon Poke Cake. This recipe starts with a fluffy lemon cake. That's poked and soaked. With vibrant lemon Jell-O. Infusing every bite. With tangy goodness. Topped with a light. And creamy lemon pudding. And whipped topping mix. It's a refreshing dessert. Perfect for any occasion. Garnish with fresh lemon slices. And sprinkles for a festive touch. That makes this cake as beautiful. As it is delicious. It's a simple yet impressive treat. That will brighten up. Your dessert table. And delight your taste buds.

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1 Servings

Ingredients

1x2x3x

• 1 9 x13 lemon cake baked & cooled
• 1 3 ounces box of lemon Instant Jell-O mix
• 8 ounces whipped topping thawed
• 1 small box instant lemon pudding
• 1 1/2 c cold milk
• Lemon slices & sprinkles for garnish optional

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Instructions

 

1. Prepare Cake: Bake and cool a 9x13 lemon cake. Poke holes all over. With a wooden spoon handle.
2. Make Jell-O: Prepare lemon Jell-O with 1 c boiling water. And 1/2 c cold water. Pour over the cake, filling the holes. Refrigerate for at least 3 hours or overnight.
3. Lemon Topping: Whisk 1 1/2 c cold milk. With instant lemon pudding mix. Let sit for 1 minute. Then fold in 8 ounces of whipped topping.
4. Top Cake: Spread lemon pudding mixture over the cake. Refrigerate until serving.
5. Garnish: Add lemon slices. And sprinkles before serving if desired.

Notes

To make this Triple Lemon Poke Cake gluten-free. Use a gluten-free lemon cake mix. In place of the regular cake mix. Ensure that the lemon Jell-O. And instant lemon pudding you use. Are labeled gluten-free. As some brands may contain gluten as a stabilizer. Additionally, double-check that your whipped topping. And any decorative sprinkles. Or garnishes. Are also gluten-free. By making these substitutions. You can enjoy a delicious, zesty lemon cake. That's safe for those with gluten sensitivities. Or celiac disease. Without sacrificing any of the flavor. Or texture.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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