Lemon Meringue Poke Cake is made with a box cake mix, creamy lemon cream pie pudding, and topped with a homemade meringue. The best cake mix poke cake!
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Lemon Meringue Poke Cake
Lemon Meringue Poke Cake is made with a box cake mix, creamy lemon cream pie pudding, and topped with a homemade meringue. The best cake mix poke cake!
A homemade dessert that you'll love. This lemon poke cake offers a big, bold, and incredible lemon flavor you'll enjoy. Makes this cake a delicious sweet treat.
Turn boxed cake into a delicious lemon dessert with this recipe.
Makes 12 servings
Prep time: 20 minutes
Cook time: 30 minutes
Lemon Pudding Poke Cake Ingredients
- White cake mix, prepared in a 9x13 pan
- Lemon crème pie filling
- Sugar, divided
- Cream of tartar
- Water
- Egg whites, room temperature
- For exact amounts, please see recipe card below.
More Lemon Recipes
Poke Cake Recipes
How to Make a Luscious Lemon Poke Cake
Bake your cake according to the box directions.
Use the end of wooden spoon to poke holes in the cake.
Spread the pie filling over the top of the cake, making sure to press the filling into the holes.
Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
While the syrup is cooking, beat the egg whites on high until soft peaks begin to form.
Slowly add the sugar while still beating. Continue beating until the meringue thickens.
When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
Continue beating until the meringue is cool to the touch.
Spread the mixture over the top of the cake.
Heat under the broiler for one to two minutes, until the top is toasted.
Allow to cool and serve immediately.
Enjoy!
Lemon Meringue Poke Cake
Lemon Meringue Poke Cake is made with a box cake mix, creamy lemon cream pie pudding, and topped with a homemade meringue. The best cake mix poke cake!
Ingredients
- Box white cake mix, prepared in a 9x13 pan
- 21-ounce can lemon crème pie filling
- 1 ⅓ cup sugar, divided
- ¼ teaspoon cream of tartar
- 5 tablespoons water
- 4 egg whites, room temperature
Instructions
- Use the end of wooden spoon to poke holes in the cake.
- Spread the pie filling over the top of the cake, making sure to press the filling into the holes.
- Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
- While the syrup is cooking, beat the egg whites on high until soft peaks begin to form.
- Slowly add the sugar while still beating. Continue beating until the meringue thickens.
- When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
- Continue beating until the meringue is cool to the touch.
- Spread the mixture over the top of the cake and heat under the broiler for one to two minutes, until the top is toasted.
- Allow to cool and serve immediately.
- Enjoy!
Recommended Products
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OXO Good Grips Wooden Spoon Set, 3-Piece,Brown -
Mueller Electric Hand Mixer, 5 Speed 250W Turbo with Snap-On Storage Case and 4 Stainless Steel Accessories for Easy Whipping, Mixing Cookies, Brownies, Cakes, and Dough Batters
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Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
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OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13"
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 153Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 61mgCarbohydrates 34gFiber 2gSugar 27gProtein 2g
Nutrition may vary depending on the products used.
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Dana Rodriguez
This sounds like the perfect dessert for this time of the year!