Strawberry Lemonade Poke Cake recipe

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Ingredients

cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
2 ¼ cups water, divided
3 large eggs
⅓ cup vegetable oil
1 lemon, zested and juiced
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
1 (3.4 ounce) package instant lemon pudding mix
½ cup milk
1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed

Nutrition Info

254.4 calories
carbohydrate: 34.5 g
cholesterol: 42.5 mg
fat: 11.3 g
fiber: 0.5 g
protein: 3.6 g
saturatedFat: 4.6 g
servingSize: -
sodium: 313.7 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  2. Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.

  4. Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.

  5. Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.

  6. Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

Recipe Yield

1 9x13-inch cake

Recipe Note

A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.

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