Description
This Strawberry Lemonade Poke Cake is a delightful and refreshing dessert combining zesty lemon cake soaked with sweet strawberry gelatin, topped with a creamy lemon pudding and whipped topping. Perfect for summer gatherings or anytime you crave a fruity, moist cake with vibrant flavors and a light, creamy finish.
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 the oven to 350°F (175°C). Grease a 9×13-inch baking dish using cooking spray to prevent sticking.
- Make 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 all ingredients are moistened, then increase to medium speed and beat for 2 minutes until smooth and well incorporated. Pour the batter into the prepared baking dish evenly.
- Bake the 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 from the oven and set 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 fully dissolved. Remove from heat, then add ¼ cup cold water and mix well to cool the gelatin slightly.
- Poke the cake and add gelatin. Using a fork or skewer, poke holes evenly all over the warm cake. Slowly pour the warm gelatin mixture over the cake, allowing it to seep into the holes and soak the cake layers. Refrigerate the cake for at least 1 hour to cool completely and allow the gelatin to set.
- Make the 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 (Cool Whip) until fully combined and smooth.
- Top and garnish the cake. Spread the lemon pudding topping evenly over the chilled cake. Optionally, garnish with whole or sliced fresh strawberries for added color and flavor. Keep the cake refrigerated until ready to serve.
Notes
- For best results, make sure the gelatin is warm but not hot when pouring over the cake to avoid melting the topping.
- You can substitute fresh strawberries with other berries or fruit for garnish if desired.
- Ensure the cake is fully cooled before topping to prevent the pudding from melting.
- This cake can be made a day ahead, allowing flavors to meld and gelatin to fully set.
