How to Make Strawberry Lemonade Poke Cake - A Step-by-Step Guide

There's something about the combination of sweet strawberries and tangy lemon that just screams summer. And what better way to enjoy these flavors than in a refreshing and delicious dessert? That's where the Strawberry Lemonade Poke Cake comes in. This delightful dessert is not only easy to make, but it's also bursting with the bright and bold flavors of summer.

What makes this poke cake so special is the way it's infused with all the flavors of a classic strawberry lemonade. The cake...

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Ingredients

  • cooking spray
  • 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines Lemon Supreme)
  • 2 cups water, divided
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 lemon, zested and juiced
  • 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O)
  • ¼ cup cold water
  • 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)

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 16
  • Yield: 1 (9x13-inch) poke cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
  • Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
  • Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
  • Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.
  • Nutrition

    254 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 43mg
    • Sodium: 314mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 58mg