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Lemon Meringue Poke Cake

This delicious Lemon Meringue Poke Cake has a layer of lemon crème pie filling and is topped with an easy meringue for an extra special company worthy dessert!

I highly recommend making this delicious crowd-pleasing lemon poke cake to serve for Easter or any special occasion. It's really a favorite choice in the spring and summer months!

A slice of Lemon Meringue Poke Cake on white plate.

Why You Will Love This Cake

  • It's so delicious! What's not to like about a cake with lemon crème pie filling and a meringue on top? It's like a pie and cake rolled into one!
  • Perfect balance of sweetness combined with tangy lemon flavor.
  • Saves time - starts with a cake mix.
  • Easy but impressive cake mix poke cake.
  • Great for any occasion. Made in a 9x13 pan so it makes plenty to share!

Anyone who is a fan of lemon desserts will love this cake. This has all the flavors of a lemon meringue pie but in a cake.

It's called a poke cake because after it's baked you poke holes in the cake so the lemon pie filling can soak in. It makes the cake so moist and soaks in all that luscious lemon flavor.

Poke cakes come in so many flavors like this Pineapple Poke Cake or this Patriotic Poke Cake that is perfect for the fourth of July.

Slice of Lemon Meringue Poke Cake on white plate.

Ingredients

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

  • White cake mix - This recipes starts with a white cake mix. You will need to bake according to directions on the box and bake it in a 9x13 pan.
  • Lemon crème pie filling -
  • Sugar
  • Cream of tartar
  • Water
  • Egg whites, room temperature

How To Make Lemon Meringue Poke Cake

  1. Bake Cake - Bake cake per directions on cake mix box in a 9x13 pan.
  2. Poke Holes - With the end of a wooden spoon, carefully poke holes in the cake.
  3. Add Filling - Use a spatula to spread the pie filling over the cake. Lightly press down as you are spreading so some of the filling goes into the holes.
  4. Syrup - Heat one cup of sugar, cream of tartar, and water in a small saucepan over medium heat. Bring it to a boil and simmer for 5 minutes while constantly stirring, until the sugar is dissolved.
  5. Prepare Meringue - While the syrup is simmering, beat the egg whites on high until soft peaks begin to form.
  6. Then slowly add ⅓ cup of sugar to egg whites while you continue beating. Keep beating until the meringue thickens.
  7. Once the syrup is finished cooking, slowly pour it into the meringue bowl while beating on low.
  8. Keep beating until the meringue is cool to the touch.
  9. Brown Meringue - Spread the meringue mixture over the top of the cake and place in oven. Heat under the broiler for about one to two minutes, until the top is golden brown. Watch closely to avoid burning!
  10. Cool - Allow to cool some to set the meringue before serving. If not serving right away, allow to cool then cover with lid or plastic wrap and place in refrigerator until ready to serve.
Lemon Poke Cake on white plate.

Recipe Substitutions

  • Yellow or lemon cake mix can be used in place of the white cake mix.
  • I prefer the pie filling but you can use lemon curd instead of lemon crème pie filling. It's usually found in the jelly aisle of the grocery store.
  • If you are not a fan of meringue you can use cool whip as the topping.

Helpful Supplies

Here are a few items that I recommend and use in my kitchen that are helpful when baking. (Affiliate links).

Square slice of Lemon Meringue Poke Cake on white plate.

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I hope you enjoy this easy Lemon Meringue Poke Cake! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

A slice of Lemon Meringue Poke Cake on white plate.

Lemon Meringue Poke Cake

Author: Judy - RecipesSimple.com
This delicious Lemon Meringue Poke Cake has a layer of lemon crème pie filling and is topped with an easy meringue for an extra special company worthy dessert!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 box white cake mix, prepared in a 9x13 pan
  • 21 ounce can lemon crème pie filling
  • 1⅓ cups sugar, divided
  • ¼ teaspoon cream of tartar
  • 5 Tablespoons water
  • 4 egg whites, room temperature

Instructions
 

  • Bake cake per directions on cake mix box in a 9x13 pan. Allow to cool.
  • With the end of a wooden spoon, carefully poke holes in the cake.
  • Use a spatula to spread the pie filling over the cake. Lightly press down as you are spreading so some of the filling goes into the holes.
  • Heat one cup of sugar, cream of tartar, and water in a small saucepan over medium heat. Bring it to a boil and simmer for 5 minutes while constantly stirring, until the sugar is dissolved.
  • While the syrup is simmering, beat the egg whites on high until soft peaks begin to form.
  • Then slowly add ⅓ cup of sugar to egg whites while you continue beating. Keep beating until the meringue thickens.
  • Once the syrup is finished cooking, slowly pour it into the meringue bowl while beating on low.
  • Keep beating until the meringue is cool to the touch.
  • Spread the meringue mixture over the top of the cake and place in oven. Heat under the broiler for about one to two minutes, until the top is golden brown. Watch it closely to avoid burning!
  • Allow to cool some to set the meringue before serving. If not serving right away, allow to cool then cover with lid or plastic wrap and place in refrigerator until ready to serve.

Notes

Yellow or lemon cake mix can be used in place of the white cake mix.
Keyword Lemon Poke Cake
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