Easy Box Cake Mix Lemon Poke Cake – with Lemon Curd Filling

Updated February 2026

This Easy Lemon Poke Cake with Lemon Curd Filling is one of those desserts that looks like you spent hours in the kitchen. But it starts with a Duncan Hines box mix and comes together in no time. Moist, bright, and packed with real lemon flavor, it’s the kind of cake that disappears fast at potlucks, church parties, and summer get-togethers.

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This Easy Lemon Poke Cake with Lemon Curd Filling is one of those desserts that looks like you spent hours in the kitchen. However, it starts with a Duncan Hines box mix and comes together in no time. Moist, bright, and packed with real lemon flavor, it’s the kind of cake that disappears fast at potlucks, church parties, and summer get-togethers.

This is the kind of recipe I love sharing, simple enough for a busy weeknight, impressive enough for a party.

If you love easy citrus desserts, you might also enjoy my Quick Glazed Lemon Bread or these Strawberry Pretzel Salad❗️

Why You’ll Love This Lemon Poke Cake

• So easy to make — starts with a box mix, no fancy skills needed.
• Extra moist every time — the lemon curd soaks into every hole for incredible flavor and texture.
• Perfect for a crowd — a 13×9 pan feeds plenty, and it travels beautifully.
• Make-ahead friendly — it actually gets better after a few hours in the fridge.
• Bright, real lemon flavor — not artificial, thanks to fresh lemon juice, zest, and real lemon curd.

The Story Behind This Lemon Curd Poke Cake

This cake was born out of a church party and a tight deadline! I was assigned dessert and had no time for fancy layered cakes or decorated cupcakes. It was a ladies’ spring party, and I wanted something light, pretty, and a little special, other than just a plain frosted sheet cake.

I grabbed a Duncan Hines Lemon Supreme cake mix from my pantry and spotted a jar of Bonne Maman lemon curd on the shelf. One idea led to another, and instead of using Jell-O for the poke cake filling like most recipes, I warmed the lemon curd with a little fresh lemon juice and zest and poured it right over the hot cake.

The cake was everything I was looking for: easy, quick, extra fancy, light, and delicious with the sweetness and tartness of the lemon, and rave reviews! The ladies were asking for the recipe before the party was halfwayover. That’s how this post was born, and it’s been a staple in the springtime for our card parties ever since!

What Is a Poke Cake?

If you’ve never made a poke cake before, you’re in for a treat! A poke cake is exactly what it sounds like. After baking, you poke holes all over the warm cake and pour a filling right over the top. The filling soaks down into all those little pockets, making every slice incredibly moist and flavorful.

Most classic poke cake recipes use Jell-O as the filling, but this version uses warm lemon curd instead. The result is so much richer and more delicious.

Ingredients You’ll Need

• Lemon Cake mix, Ducan Hines Lemon Supreme
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 8 oz jar of Lemon Curd, Bonne Maman
• 1 tablespoon fresh lemon juice 
• Zest of 1/2 a lemon
• Cool Whip, 16 oz (you will have some leftover)
• Lemon slices

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Ingredient Notes and Substitutions

• Cake mix: Duncan Hines Lemon Supreme is my go-to for this recipe. It has a great lemon flavor right out of the box. A Betty Crocker Super Moist Lemon cake mix will also work well.
• Lemon curd: You can find lemon curd in the jam aisle at most grocery stores. Bonne Maman is delicious, but any store brands work fine too. You could also use homemade lemon curd if you have a batch on hand!
• Cool Whip: If you prefer, you can substitute freshly whipped heavy cream. Beat 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
• Fresh lemon: Don’t skip the fresh lemon juice and zest. Fresh zest and curd filling taste bright and real, not sugary.

Equipment Needed

• 13×9 inch baking pan
• Large mixing bowl
• Electric hand mixer or stand mixer
• Small saucepan
• Wooden spoon or the handle of a thick utensil (for poking holes)
• Offset spatula (for spreading Cool Whip)
• Microplane or zester

How to Make Easy Lemon Poke Cake with Lemon Curd

• Step 1: Bake the cake. Preheat your oven to 350°F and spray a 13×9 inch baking pan with cooking spray. Mix the Duncan Hines Lemon Supreme cake mix with 1 cup of water, 3 large eggs, and 1/3 cup of vegetable oil. Beat until smooth, about 2 minutes. Pour the batter into your prepared pan and bake for 21–26 minutes, or until a toothpick inserted in the center comes out clean.
• Step 2: Warm the lemon curd filling. While the cake is baking, combine the jar of lemon curd, 1 tablespoon of fresh lemon juice, and the zest of half a lemon in a small saucepan. Warm over low heat, stirring gently, until smooth and pourable. Tip: Don’t let it boil; warm it enough to thin out slightly.
• Step 3: Poke the holes. As soon as the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top of the hot cake. Space them about an inch apart. The more holes, the more lemon flavor gets in — don’t be shy!
• Step 4: Pour the filling. Immediately pour the warm lemon curd mixture over the hot cake, using a spatula or the back of a spoon to spread it evenly so it fills every hole and covers the whole surface.
• Step 5: Chill. Cover the pan with plastic wrap and refrigerate for at least 2 hours. This gives the filling time to fully soak into the cake — don’t rush this step!
• Step 6: Frost and decorate. Remove from the fridge and spread the Cool Whip evenly over the top using an offset spatula. Slice a fresh lemon thin and arrange the slices over the frosting for a beautiful presentation. Return to the refrigerator until you’re ready to serve.

Tips and Tricks for the Best Lemon Poke Cake

• Pour the curd while the cake is still hot — this is key! The warmth helps the filling absorb into the cake quickly and evenly.
• Use the handle of a thick wooden spoon for poke holes that are big enough for the curd to sink into.
• Make it the night before — this cake is even better the next day, after the flavors have had time to meld together in the fridge.
• Don’t skip the fresh zest — it adds a brightness to the filling that you just can’t get from bottled lemon juice alone.

Variations to Try

• Lemon Blueberry Poke Cake: Add a layer of blueberry jam or fresh blueberries under the Cool Whip for a gorgeous flavor combo.
• Lemon Raspberry: Swap the lemon curd for raspberry preserves warmed with lemon juice for a sweet-tart twist.
• Lime version: Use a white cake mix, lime curd, and lime zest for a summery key lime spin.
• Gluten-free option: Use your favorite gluten-free yellow or lemon cake mix. The rest of the recipe stays the same.

Frequently Asked Questions

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