Description
This Strawberry Lemonade Poke Cake is a delightful combination of tangy lemon and sweet strawberry flavors. Featuring a moist lemon cake filled with strawberry gelatin and topped with a creamy lemon pudding and whipped topping, it’s a perfect refreshing dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 (15.25-ounce) package lemon cake mix
- 2 cups water, divided
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested and juiced
Gelatin Filling
- 1 (3-ounce) package strawberry-flavored gelatin mix
- ¼ cup cold water
Topping Ingredients
- ½ cup milk
- 1 (3.4-ounce) package instant lemon pudding mix
- 1 (8-ounce) container frozen whipped topping (Cool Whip), thawed
- Whole or sliced strawberries (optional garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking.
- Mix cake batter: In a large bowl, combine lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Beat on low speed until ingredients are moistened, then increase to medium speed and beat for 2 minutes to create a smooth batter. Pour the batter evenly into the prepared baking dish.
- Bake the cake: Bake the cake in the preheated oven for 21 to 26 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly on a wire rack.
- Prepare gelatin mixture: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until fully dissolved. Remove from heat and stir in ¼ cup cold water to cool the mixture slightly.
- Poke and soak cake: Using a fork or skewer, poke holes all over the warm cake evenly. Slowly pour the cooled strawberry gelatin mixture over the cake, allowing it to seep into the holes and infuse the cake with flavor. Refrigerate the cake for at least 1 hour to allow the gelatin to set and the cake to cool completely.
- Prepare lemon pudding topping: In a bowl, whisk together milk and instant lemon pudding mix until it starts to thicken slightly. Gently fold in the thawed whipped topping until the mixture is smooth and well combined.
- Finish and garnish: Spread the lemon pudding topping evenly over the cooled and set cake. Garnish with whole or sliced fresh strawberries if desired. Keep the cake refrigerated until ready to serve for the best texture and flavor.
Notes
- For best results, ensure the cake is warm but not hot when poking holes to allow gelatin to soak properly.
- Use fresh lemons for zest and juice to enhance the cake’s lemon flavor.
- Chill the cake for at least 1 hour to allow gelatin to fully set before adding the topping.
- Fresh strawberries as garnish add visual appeal and an extra burst of freshness, but they are optional.
- This cake can be stored in the refrigerator for up to 3 days.
