Lemon Cheesecake Poke Cake Recipe

Lemon Cheesecake Poke Cake Recipe
Ingredients:
For the Cake:

1 box lemon cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the Lemon Cheesecake Filling:

1 package (3.4 oz) lemon instant pudding mix
2 cups cold milk
8 oz cream cheese, softened
For the Topping:

8 oz whipped topping (Cool Whip or similar)
Lemon zest (optional, for garnish)
Fresh lemon slices (optional, for garnish)
Instructions:
Prepare the Cake:

Preheat your oven according to the instructions on the cake mix box.
Prepare the lemon cake mix as directed on the box.
Pour the batter into a 9x13 inch baking dish and bake according to package instructions.
Allow the cake to cool completely.
Make the Lemon Cheesecake Filling:

In a medium bowl, whisk together the lemon pudding mix and cold milk until smooth and thickened.
In a separate bowl, beat the softened cream cheese until smooth.
Gradually add the prepared pudding to the cream cheese, beating until well combined and smooth.
Assemble the Poke Cake:

Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.
Pour the lemon cheesecake filling over the cake, spreading it evenly and making sure it fills the holes.
Refrigerate the cake for at least 2 hours, allowing the filling to set.
Add the Topping:

Spread the whipped topping evenly over the top of the cake.
Garnish with lemon zest and fresh lemon slices if desired.
Serve and Enjoy:

Slice the cake into squares and serve chilled.
Enjoy your refreshing and tangy Lemon Cheesecake Poke Cake!
Feel free to add a drizzle of lemon glaze or extra whipped cream for an added touch of sweetness.