Description
This Strawberry Lemonade Poke Cake combines a tangy lemon cake base with vibrant strawberry gelatin, topped with creamy lemon pudding and whipped topping. Perfectly moist and bursting with summery flavors, it’s an effortless dessert ideal for gatherings and celebrations.
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
Strawberry Gelatin
- 1 (3-ounce) package strawberry-flavored gelatin mix
- ¼ cup cold water
- 1 cup water (for boiling gelatin)
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). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, combine the lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and freshly squeezed lemon juice. Beat on low speed until ingredients are moistened, then increase speed to medium and mix for 2 minutes to ensure a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 21 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
- Prepare Strawberry Gelatin: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved. Remove from heat and stir in ¼ cup cold water to cool the mixture slightly.
- Poke and Pour Gelatin: Using a fork or skewer, poke holes all over the warm cake, allowing the gelatin mixture to seep through. Slowly pour the cooled gelatin evenly over the cake, letting it soak into the holes. Transfer the cake to the refrigerator and chill for at least 1 hour to set.
- Make Lemon Pudding Topping: In a bowl, whisk together the milk and instant lemon pudding mix until the mixture thickens slightly. Gently fold in the thawed whipped topping until fully combined and creamy.
- Assemble the Cake: Spread the lemon pudding mixture evenly over the chilled cake. Garnish with whole or sliced fresh strawberries if desired. Keep refrigerated until ready to serve.
Notes
- Ensure the cake is slightly warm but not hot before pouring the gelatin to allow proper absorption without melting the gelatin too much.
- For best results, chill the cake for a full hour or longer to let the flavors meld and gelatin set properly.
- This cake is best served chilled and consumed within 3 days for maximum freshness.
- Substitute whipped topping with freshly whipped cream for a fluffier texture, if preferred.
