Description
This Strawberry Lemonade Poke Cake is a refreshing and vibrant dessert featuring a moist lemon cake soaked with strawberry gelatin and topped with a creamy lemon pudding and whipped topping. Perfect for summer gatherings or any occasion that calls for a sweet, tangy treat with a beautiful presentation.
Ingredients
Scale
Cake
- 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 Mixture
- 1 (3-ounce) package strawberry-flavored gelatin mix
- ¼ cup cold water
Topping
- 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 the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking.
- Mix the cake batter: In a large bowl, combine the lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Beat on low speed until the ingredients are moistened, then increase to medium speed and beat for 2 minutes until smooth.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 21 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and set it aside to cool slightly.
- Prepare the gelatin mixture: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved, then add ¼ cup cold water and stir to combine.
- Poke and soak the cake: Using a fork or skewer, poke holes all over the warm cake to allow the gelatin mixture to seep in. Slowly pour the strawberry gelatin over the cake, letting it soak into the holes evenly. Refrigerate the cake for at least 1 hour to cool and set the gelatin.
- Make the lemon pudding topping: In a bowl, whisk together the milk and instant lemon pudding mix until slightly thickened. Gently fold in the thawed whipped topping until fully combined, creating a creamy topping.
- Assemble and garnish: Spread the lemon pudding topping evenly over the chilled cake. Garnish with whole or sliced fresh strawberries if desired. Keep the cake refrigerated until ready to serve.
Notes
- Ensure the cake is still warm when poking holes and pouring the gelatin mixture to allow better absorption.
- For extra freshness, garnish with additional lemon zest or mint leaves.
- This cake is best served chilled and should be kept refrigerated to maintain texture and freshness.
- You can substitute fresh strawberries in the gelatin step by using strawberry puree if preferred, but adjust water accordingly.
- To make it dairy-free, substitute milk with a plant-based milk and use a dairy-free whipped topping.
