Lemon Zucchini Poke Cake with Cream Cheese Frosting and Lemon Filling

I threw this recipe together on a whim and let me tell you it was amazing.  This cake was perfect and a dessert I will be making again. The zucchini adds moisture to the cake and the lemon flavor from the cake, pudding, and frosting pop to make a delicious bite.

Ingredients:

Cake-

1 lemon cake box mix

3 large eggs

½ cup unsweetened applesauce

1 large zucchini (or 2 medium) shredded

Filling-

1 package lemon pudding mix

2 cups nonfat milk

Frosting-

1 package reduced fat cream cheese softened

8 ounces unsalted butter

1 lemon zested and juiced (2-3 tablespoons)

1 teaspoon vanilla extract

3-4 cups confectioners’ sugar

Directions:

1. Preheat the oven to 350 degrees and spray cake pan with baking spray.
2. Add cake mix, zucchini (don’t worry about squeezing out excess liquid), applesauce, and eggs to a stand mixer.  Mix until combined.
3. Pour mixture into a 9 x13 baking pan.  Bake according to package directions.
4. Use a wooden spoon or icing topper to make holes in the warm cake.
5. Mix pudding mix and milk in a medium bowl.  Allow the mixture to sit for 1 minute to thicken slightly before pouring over the cake. Spread the pudding over the cake.
6. Refrigerate the cake to allow the pudding to set and the cake to cool completely.
7. Add cream cheese and butter to a stand mixer and beat for 2 minutes.
8. Gradually add lemon zest, juice, extract, and sugar until the frosting reaches the desired consistency.
9. Spread the frosting over the cake.
10. Refrigerate until ready to serve.
11. Enjoy!