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Strawberry Lemonade Poke Cake


  • Author: Emily
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Strawberry Lemonade Poke Cake is a refreshing, moist, and tangy dessert made with a lemon cake base, strawberry gelatin filling, and a creamy lemon pudding topping. Perfect for summer gatherings, potlucks, or any occasion that calls for a light and fruity dessert!


Ingredients

Scale

For the Lemon Cake:

  • 1 (15.25 oz) package lemon cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 lemon (zested and juiced)

For the Strawberry Gelatin Layer:

  • 1 (3 oz) package strawberry-flavored gelatin mix (Jell-O recommended)
  • 1 cup boiling water
  • 1/4 cup cold water

For the Creamy Lemon Topping:

  • 1/2 cup milk
  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 (8 oz) container Cool Whip, thawed
  • Whole or sliced strawberries for garnish (optional)

Instructions

Step 1: Prepare the Cake

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray.
  2. In a large mixing bowl, combine lemon cake mix, eggs, vegetable oil, water, lemon zest, and lemon juice.
  3. Using an electric mixer, beat on low speed until combined, then increase to medium speed and mix for 2 minutes until smooth.
  4. Pour the batter into the prepared baking dish and spread evenly.

Step 2: Bake the Cake

  1. Bake for 21-26 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove the cake from the oven and let it cool for 10 minutes.

Step 3: Poke Holes and Add the Gelatin

  1. Using a toothpick, skewer, or wooden spoon handle, poke holes all over the warm cake.
  2. In a small saucepan, bring 1 cup of water to a boil.
  3. Remove from heat and stir in the strawberry gelatin mix until fully dissolved.
  4. Add 1/4 cup cold water, stir, then slowly pour over the cake, ensuring it soaks into the holes.
  5. Refrigerate the cake for at least 1 hour to allow the gelatin to set.

Step 4: Make the Lemon Pudding Topping

  1. In a medium bowl, whisk together milk and lemon pudding mix until it thickens slightly.
  2. Gently fold in the Cool Whip until smooth and creamy.
  3. Refrigerate the topping for 10-15 minutes before spreading it over the cake.

Step 5: Frost and Garnish the Cake

  1. Evenly spread the lemon pudding topping over the chilled cake.
  2. Garnish with whole or sliced strawberries for extra flavor and decoration.
  3. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For a more intense lemon flavor, add 1 teaspoon of lemon extract to the cake batter.
  • Let the cake chill overnight for the best flavor and texture.
  • Use fresh strawberries instead of frozen for the best garnish.
  • To lighten up the recipe, use sugar-free pudding and gelatin, and substitute Greek yogurt for Cool Whip.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 320 kcal
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg