Description
This Strawberry Lemonade Poke Cake combines a zesty lemon cake base soaked with vibrant strawberry gelatin, topped with a creamy lemon pudding and whipped topping mixture. This refreshing dessert offers a perfect balance of tart and sweet flavors, ideal for warm-weather gatherings or anytime you want a light, fruity treat.
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 Soak
- 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 until well combined.
- Bake Cake: Pour the batter into the prepared baking dish and bake for 21–26 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside.
- Prepare Gelatin Soak: While the cake bakes, bring the remaining 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved, then add the ¼ cup of cold water and stir to combine.
- Poke Cake and Add Gelatin: Use a fork or skewer to poke holes all over the warm cake. Slowly pour the strawberry gelatin mixture over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let it cool and the gelatin to set.
- Prepare Lemon Pudding Topping: Whisk together the milk and instant lemon pudding mix until slightly thickened. Gently fold in the thawed whipped topping until the mixture is smooth and combined.
- Top Cake and Garnish: Spread the lemon pudding topping evenly over the cooled cake. Garnish with whole or sliced fresh strawberries if desired. Keep the cake refrigerated until serving.
Notes
- For best results, ensure the cake is warm when applying the gelatin soak to allow it to absorb fully.
- You can substitute fresh homemade whipped cream for the frozen whipped topping, but the texture may vary.
- Allow the cake to chill adequately so that the gelatin sets and the pudding topping firms up.
- Slice into 16 servings for easy portion control.
- To enhance lemon flavor, add an extra teaspoon of lemon zest to the batter.
