Description
This refreshing Strawberry Lemonade Poke Cake combines zesty lemon cake with a sweet strawberry gelatin glaze and creamy lemon pudding topping. Perfectly moist and bursting with vibrant citrus and berry flavors, this dessert is an ideal summertime treat that’s easy to make and sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix
- 1 cup water
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested (1 tsp) and juiced (3 Tbsp)
Strawberry Gelatin
- 1 (3-oz) box Strawberry Jello
- 1¼ cup water, divided (1 cup boiling, ¼ cup cold)
Lemon Pudding Topping
- 1 (3.4-oz) box instant lemon pudding mix
- ½ cup milk
- 1 (8-oz) container Cool Whip, thawed
- Fresh strawberries and lemon slices for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan 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. Use an electric mixer on low speed until the ingredients are combined, then increase to medium speed and mix for an additional 2 minutes to ensure a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake according to the package instructions or until a toothpick inserted into the center comes out clean, typically about 30-35 minutes.
- Prepare Strawberry Gelatin: While the cake is still warm, bring 1 cup of water to a boil over high heat. Stir in the Strawberry Jello mix until fully dissolved, then stir in the remaining ¼ cup cold water to cool the gelatin slightly.
- Poke Holes and Add Gelatin: Use a chopstick or a fork to gently poke holes all over the warm cake. Slowly pour the strawberry gelatin mixture evenly over the top, allowing it to seep into the holes. Chill the cake in the refrigerator until completely cool and the gelatin is set, about 1 hour or overnight.
- Make Lemon Pudding Topping: In a large bowl, whisk together the instant lemon pudding mix and ½ cup milk. Let it stand for a few minutes until it thickens slightly.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip into the lemon pudding mixture until fully combined and creamy.
- Assemble and Garnish: Spread the lemon pudding and whipped topping mixture evenly over the chilled cake. Garnish with fresh strawberries and lemon slices as desired. Refrigerate until ready to serve.
Notes
- For best results, use fresh lemons for zest and juice to maximize flavor.
- The cake can be made a day in advance and stored in the refrigerator to allow flavors to meld.
- If desired, substitute Cool Whip with homemade whipped cream for a fresher taste.
- Ensure the cake is warm, not hot, when pouring gelatin to help it absorb evenly without soaking excessively.
- Leftovers should be refrigerated in an airtight container and consumed within 3 days.
