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

a square piece of lemon poke cake with white cool whip on top and a half slice of lemon a whole lemon and 2 slices in the back ground on a white plate with yellow and blue trim, on a blue table,


Units Scale
  • 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


  1. Add to a stand mixer or a large bowl with a hand mixer the cake mix, eggs, water, and oil. Mix on low for 30 seconds and then 2 minutes on medium. 
  2. Prepare a 13×9 baking pan with spray oil. Add the cake mix to the baking pan and bake at 350° F for 21 to 26 minutes or until a toothpick comes out clean. 
  3. While the cake is baking, combine in a small saucepan the lemon curd, 1 tablespoon of fresh lemon juice, and the zest of 1/2 of a lemon. Heat on low to just warm. 
  4. When the cake is out of the oven and still warm poke holes in the cake every inch or so. Next, pour the warm lemon curd filling over the warm cake and spread it to cover the whole cake top.
  5. Cover the cake with clear wrap and chill for 2 hours. 
  6. After the cake is chilled cover the cake with the cool whip to frost and swirls with a spatula to make a pretty design. 
  7. Cut think slices of lemon and decorate the top of the cake. Refrigerate until it is time to serve. 


  • Make sure the cool whip is thawed and in the refrigerator not in the freezer. Take a spoon and stir and fluff up before you frost the cake.