Lemon Pudding Poke Cake

Recipe View 5 mins Prepare the Cake: Preheat your oven according to the cake mix instructions. In a large bowl, combine the white cake mix, egg whites, water, and oil. Beat until smooth. (5 minutes)

Recipe View 30 mins Bake: Pour the batter into a 13x9-inch baking pan and bake according to the package directions. Remove from oven when a toothpick inserted into the center comes out clean. (25-30 minutes)

Recipe View 5 mins Poke Holes: While the cake is still warm, use the round handle of a wooden spoon or a plastic drinking straw to poke holes down through the cake at 1-inch intervals. Ensure the holes reach the bottom of the pan. (5 minutes)

Recipe View 2 mins Prepare the Pudding: In a large bowl, whisk together the cold milk and dry lemon pudding mixes for 2 minutes until smooth. (2 minutes)

Recipe View 2 mins First Pudding Layer: Immediately pour about half of the pudding mixture evenly over the warm cake, allowing it to seep into the holes, creating delicious lemon stripes. (2 minutes)

Recipe View 5 mins Second Pudding Layer: Let the remaining pudding mixture stand for a few minutes until it slightly thickens. Spoon it over the top of the cake, swirling to create a beautiful "frosted" effect. (5 minutes)

Recipe View 1 hrs Chill: Refrigerate the cake for at least 1 hour, or until ready to serve, to allow the pudding to set and the flavors to meld together beautifully. (60 minutes)

Recipe View 0 mins Serve: Cut into 24 squares and serve cold. Store any leftovers in the refrigerator.