Description
A refreshing and vibrant Strawberry Lemonade Poke Cake that combines a tangy lemon cake base with sweet strawberry gelatin infused throughout. Topped with a creamy lemon pudding and whipped topping mixture, this dessert is perfect for spring and summer gatherings, offering a delightful balance of citrus and berry flavors in every bite.
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 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 Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix 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 ingredients are moistened, then increase to medium speed and beat for 2 minutes. Pour the batter evenly into the prepared baking dish.
- Bake 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 allow it to cool slightly.
- Prepare Strawberry Gelatin: While the cake bakes, bring the remaining 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until fully dissolved. Add the ¼ cup of cold water and stir to combine.
- Poke Cake and Add Gelatin: Using a fork or skewer, poke holes all over the warm cake. Slowly pour the cooled strawberry gelatin mixture evenly over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let the gelatin set and cool the cake thoroughly.
- Make Lemon Pudding Topping: In a medium bowl, whisk together the milk and instant lemon pudding mix until it begins to thicken slightly. Gently fold in the thawed whipped topping until fully combined and smooth.
- Assemble and Garnish: Spread the lemon pudding topping evenly over the chilled cake. For an extra touch, garnish the top with fresh whole or sliced strawberries. Keep the assembled poke cake refrigerated until ready to serve.
Notes
- Make sure the cake is warm, not hot, when poking holes to ensure the gelatin soaks properly without melting the cake.
- You can substitute fresh lemon juice with bottled lemon juice if fresh lemons aren’t available, but fresh is preferred for best flavor.
- For an extra fruity punch, add additional sliced strawberries between the pudding topping and cake before chilling.
- Refrigerate leftovers promptly to maintain freshness, best consumed within 3 days.
