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
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, combine lemon cake mix, eggs, vegetable oil, water, lemon zest, and lemon juice.
- Using an electric mixer, beat on low speed until combined, then increase to medium speed and mix for 2 minutes until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
Step 2: Bake the Cake
- Bake for 21-26 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes.
Step 3: Poke Holes and Add the Gelatin
- Using a toothpick, skewer, or wooden spoon handle, poke holes all over the warm cake.
- In a small saucepan, bring 1 cup of water to a boil.
- Remove from heat and stir in the strawberry gelatin mix until fully dissolved.
- Add 1/4 cup cold water, stir, then slowly pour over the cake, ensuring it soaks into the holes.
- Refrigerate the cake for at least 1 hour to allow the gelatin to set.
Step 4: Make the Lemon Pudding Topping
- In a medium bowl, whisk together milk and lemon pudding mix until it thickens slightly.
- Gently fold in the Cool Whip until smooth and creamy.
- Refrigerate the topping for 10-15 minutes before spreading it over the cake.
Step 5: Frost and Garnish the Cake
- Evenly spread the lemon pudding topping over the chilled cake.
- Garnish with whole or sliced strawberries for extra flavor and decoration.
- 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