After reading a lot of Chinese blogs, I came up with this recipe because none of them seemed like the milk tea I had in the past. I always get a honey milk tea whenever I visit a tea shop. I’m not sure why they divide them into two different categories in the tea shop, but technically, bubble tea isn’t all that different from milk tea. Bubble/milk tea comes in a variety of variations, including Taiwanese, Hong Kong, and other regional variations. A milk tea made in the manner of Hong Kong.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 package (2-layer size) white cake mix
- 2 egg whites
- 1 ⅓ cups water
- 2 tablespoons oil
- 1 quart cold milk
- 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
Instructions
- Prepare and bake cake mix as directed on package for 13×9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to “frost” cake.
- Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 266 mg |
| Sugars | 20 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t bake very often so this was a real treat! Amazing cake, so moist and fresh. For the frosting I mixed lemon frosting with cool whip so it wouldn’t be as sweet.
Family loved the cake. Had intended to add lemon extract into cake batter as others suggested, but I forgot until the cake was baking. Wasn’t pleased with tools I had to put the holes in the cake. I am ordering a cupcake corer for future poke cakes and filled cupcakes. Added about 1/2 container of Cool Whip into remaining pudding for the “icing”. Also, I used sugar free yellow cake mix and pudding. Keeping cake refrigerated. Look forward to making other flavor combinations in the future.
I used cool whip to add a second layer of “frosting” and swirled in. Delicious!
I followed the recipe. I think 2 boxes of pudding would have been even better. It has a light refreshing taste. My husband loves it!
Very light and tasty! I made this according to the recipe except I grated a little lemon zest over the pudding “frosting” and served it with a little whipped cream on top.
Read reviews before making this cake! I wish I had. It needs help. Pudding tastes artificial (instant), poke with wooden spoon handle (straw too small), definitely needs a whipped topping, 2 packages of pudding is overkill. Based on reviews, I may try again but would use lemon jello instead of pudding for glaze, add a layer of noninstant lemon pudding, top with cool whip. Sorry……
I have made many versions of Poke Cake. The ones made with pudding are not the same as the ones with Jello, but all are excellent. Unlike many reviewers I am not fond of artificial whipped topping but prefer to mix the remaining pudding with 3 or 4 ounces of cream cheese… creamy, rich and fabulous! (Soften and whip the cream cheese before mixing in the pudding.)
True review. Made exactly as recipe stated. Very easy recipe to follow and make. Thought 2 packs of pudding was too much. Lemon flavor was very faint and not tangy at all. If you are a lemon lover this will be sure to dissapoint. This recipe definitely needs some help. Would not recommend or make this again.
I love recipes with lemon, and this one was pretty good. I made a few changes, however, using a lemon cake mix and only 1 lemon pudding packets- not 2. Then topped with cool whip.
Because there are only two of us and we can’t eat a 9 x 13 cake before it gets stale, I make this with a lemon poppy seed muffin mix. Instead of using a 9 x 13 pan, I use a 8 x 8 square pan and halve the rest of the ingredients. I also fold Cool Whip into the rest of the pudding before topping the cake. Delicious and the perfect size for hubby and I!
I made several changes to the recipe; first I used a lemon cake mix, I followed the box direction with the addition of fresh lemon zest and and extra egg added. I Baked the cake and set aside to cool. I used 2 packages of stove top cook lemon pudding and added lemon zest and a couple squeezes of the lemon juice to the pudding mix as it cooked. Then used the end of a large wooden spoon to poke my holes in the cake (lots of them) then poured the warm pudding mix on the top of the cooled cake. I tapped the cake a couple times as I covered it with the pudding to make sure all the wholes where filled. Put the cake in the fridge to setup and just before I severed it I frosted the cake with whipped topping. I added a fresh raspberry and small fresh mint leaf to the top of each slice. Rave reviews from all!
My very first poke cake and we loved it!
This cake was moist, light, and delicious!! Upon reading other reviews, I added 1 tsp lemon extract to the cake batter. I spread 1/2 the lemon pudding on the hot cake. Then mixed the rest of pudding with 2 nice-sized dallops of lite CoolWhip. Spread that mixture on top of cooled cake. Then, i drizzled some thickened blackberry pulp over it all. We all loved it!!
This cake was a big hit at our family barbecue. I would also like to try it with chocolate cake mix and chocolate pudding! Directions were easy, came out perfect!
Easy to make but definitely bland. This needs more lemony taste so a little extract might help, in the pudding. Texture was decent but, all-in-all, just a mediocre recipe.
I made the cake using the directions on the cake mix box, using the whole egg option (vs. egg whites), plus I added 1 tsp of lemon extract. The baked cake was high in the middle (maybe because of the whole eggs?), so I used a knife and cut it down so the top was fairly level and even across. I wanted to leave it in the Pyrex 9×13 dish I baked it in (vs. plating it and turning it upside down, though I guess I could have put it back in the baking dish after flipping it; oh well). I thought the pudding would cover up the cut area and it wouldn’t be noticeable. The pudding was opaque and you could see the cut area through the pudding. So, I spread a layer of cool whip over the top, “icing” the cake, which hid the cut area. I refrigerated the cake overnight and took it to an office lunch the next day. Everyone really enjoyed it. I made a simple raspberry sauce served on the side as an optional topping and the tartness of the sauce went well with the sweetness of the cake. May make it again, or a variation using a different flavor mix, pudding, or both.
I made this for the recent July 4th celebration and got rave reviews from everyone. It’s moist and delicious, with just the right amount of lemon flavor without being too tart. I used half a container Cool Whip to “ice” the top after it had chilled overnight. Also, make SURE you cover it in the refrigerator, because it will dry out quickly. I will make this again!
Extremely refreshing and tasty! The whole family loved it, even the non lemon fans! Added a tsp of lemon extract to the cake mix and used half a tub of cool whip on top. Yum!
I used about 3/4 of the batter from a box of French Vanilla cake mix (all I had on hand), and frosted with 1 pkg of lemon pudding mixed with about 2 cups of cool whip & 1/2 cup of sour cream. I turned the cake out onto my cake plate before poking & adding the pudding, then let it sit in the fridge while I beat the “frosting”. Chilled the whole thing for two hours before adding candles! Beautiful & delicious!!! Thank you!
Not impressed at all.
I’ve made this cake several times and you can use any flavor pudding or cake. After layering the remaining pudding, I always top with cool whip. Makes it more yummy.