Featured Recipe

Twisted Lemon Poke Cake

Name: Twisted Lemon Poke Cake
Prep time: 15 min
Cook time: 28 min
Total time: 4 h 38 min
Yield: 12 servings
Ingredients: 1 box yellow cake mix; 1 package lemon gelatin mix (replaces pudding powder); 1 1/4 cups water; 1/3 cup melted coconut oil (instead of vegetable oil); 3 large eggs; 1 package lemon pudding mix; 1 1/2 cups cold milk; 1/4 cup powdered sugar plus extra to taste (for tartness balance)

By Kate

Created on 03 February 2026

A citrusy cake built on a boxed yellow mix with a tangy homemade filling that wedges deep into the crumb. Instead of vanilla pudding powder, use lemon gelatin mix to sharpen the zing. Swap vegetable oil for melted coconut oil to add a subtle nutty undertone. Eggs slightly beaten with water combine wet and dry. Poke holes as soon as the cake cools off enough to handle, but still warm. The filling seeps in better, no dry pockets. The final whipped lemon glaze thickens slowly in fridge while flavors punch up. Chill time varies with fridge; should feel set not sticky.

Prep: 15 min

Cook: 28 min

Total: 4h 38min

Serves: 12 servings

cake dessert lemon poke cake

Introduction

Boxed mixes save time but you need tricks to knock it up a notch. Lemon gelatin in place of pudding powder makes this stand out with pure citrus brightness—adds that zing you want not the sweet blankness pudding often brings. Melted coconut oil deepens flavor without heaviness. Eggs beaten with water bind hydration and air, keeping crumb tender, cutting down dense spots. Timing is key—poke holes while cake still warm for open crumb to suck up filling. Don’t rush chilling; flavors meld slowly in fridge, pudding firming but not chalky. Texture contrast: moist cake with glossy pudding topping. Knife clean through chilled cake means next-level serving finesse. Kitchen sounds? The faint thud of spoon handle poking holes, aroma of lemon tang filling the air. This isn’t about speed; it’s executing precise temperature and timing cues. Work smart, not fast. Easy to fix mistakes—too dry cake? Add splash of milk to filling. Too thin glaze? Add powdered sugar sparingly. Simple swaps, smart steps, reliable results.

Ingredients

1 box yellow cake mix

1 package lemon gelatin mix (replaces pudding powder)

1 1/4 cups water

1/3 cup melted coconut oil (instead of vegetable oil)

3 large eggs

1 package lemon pudding mix

1 1/2 cups cold milk

1/4 cup powdered sugar plus extra to taste (for tartness balance)

About the ingredients

Box cake mix is your base here. Use yellow for bright background but white or butter cake mix will shift flavor profile—keep an eye on bake time if you swap. Lemon gelatin mix in lieu of pudding powder sharpens brightness; you can try lime for twist but balance sugar accordingly. Coconut oil melts clean and lends subtle complexity, but neutral oils like canola or avocado are suitable backups. Eggs beaten lightly with cold water is a texture hack—adds moisture, lightness, and stretches batter without fat increase. Lemons can be finicky; fresh lemon zest in pudding mixture amps aroma but juices may thin the mixture so adjust powdered sugar inches to thicken. Powdered sugar smooths texture better than granulated here, avoid gritty mouthfeel. Filling consistency matters; too thin and it won’t hold in holes, too thick and it won’t penetrate cake. Cold milk sets the stage for pudding thickening; warmer milk risks lumps or overrun. Anticipate fridge space and chill time; forced chilling may dull flavor depth.

Method

Preheat oven to 345°F, rack middle position for even heat

Combine cake mix and lemon gelatin powder in large bowl; dry mix with coarse whisk

Add in water, melted coconut oil, eggs; stir just until ingredients blend, no overmixing—stop when no dry spots visible

Pour batter into greased 9×13 pan; level lightly with spatula

Slide pan onto middle rack; bake 23-28 minutes, watch for golden edges and toothpick with moist crumbs

Remove cake, set on wire rack; wait 10 minutes until warm but firm to touch

Poke 12 holes evenly across surface using handle of wooden spoon; holes about 1 inch wide

Mix lemon pudding, cold milk, and powdered sugar; stir gently until it thickens slightly but still pourable

Pour half the mixture slowly over cake, letting it seep into holes and crumb below

Refrigerate cake 30 minutes while remaining pudding thickens to spreadable frosting consistency

After pudding thickens, slather evenly over top of cake; cover loosely and chill 3-4 hours until fully set and firm

Serve chilled; slice clean with serrated knife dipped in hot water if sticky

Technique Tips

Oven temperature matters—345°F given for stable, non-browning top that still cooks through. Err on lower end if oven runs hot. Dry mix blended well before wet stops uneven crumb or clumps. Gently combined batter preserves air bubbles critical for cake tenderness, overmix tightens gluten and yields toughness. Grease pan thoroughly, butter preferred for flavor and browning; use parchment paper for clean release if cake prone to sticking. Poking holes with wooden spoon handle distributed not random for maximum filling distribution. Use spoon handle width to ensure holes don’t collapse crust, too small and filling won’t soak, too large and cake structural integrity suffers. Pudding mixture increases viscosity over time—half poured warm ensures in-depth soaking, half chilled spread forms thick shiny top like frosting. Resting 30 minutes between helps pudding “set” without refrigeration rush. Chilling at least 3 hours essential for filling to firm, aroma to meld and slice clean. Use serrated knife warmed by hot water to cut neat slices. Leftovers—wrap tightly to avoid fridge odors and sogginess. Simple, replicated well with attention to stage cues.

Chef's Notes

💡 Eggs beaten with water add moisture and lift. Keep it light! No overmixing ensures air pockets. Watch for smooth batter with no dry spots.
💡 Timing is key here. Poke holes while cake is warm but not hot. Ensures filling seeps in totally. Too hot? Fill won’t absorb properly.
💡 Chilling's crucial. Refrigerate at least 3 hours, allows flavors to meld. Moisture locks in. Check if firm not sticky. No rushing.
💡 Powdered sugar in filling helps adjust tartness. A little adds brightness. If too much, balance with milk. Thin glaze easily saved.
💡 For slice finesse, use serrated knife. Warm it in hot water for clean cuts. Less tearing, better presentation. Prep ahead saves hassle.