Description
My Lemon Strawberry Poke Cake is a light, fruity dessert that’s full of fresh flavors. The moist cake, soaked with strawberry Jell-O and topped with a creamy lemon layer, is sure to become a favorite.
Ingredients
Scale
For the cake
- 1 9×13 lemon cake mix + ingredients called for on box mix
- 3 ounce box of strawberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- sliced strawberries
For the lemon topping
- 3 ounce box of instant lemon pudding
- 1 cup cold milk
- 8 oz. tub of whipped topping (thawed)
Instructions
To make the cake
- Bake a 9×13 lemon cake according to the package directions and allow the cake to cool.
- Use a wooden spoon or another utensil like a large fork or the handle of a regular spoon to poke holes all over the cooled cake. (These holes are where the Jell-O will settle, so spread them out to ensure every piece of cake has strawberry Jell-O.)
- Mix the Jell-O powder with 1 cup of boiling water.
- Stir until all the gelatin powder is dissolved, then add 1/2 cup of cold water.
- Pour the Jell-O over the top of the cake, making sure it gets into each hole and covers the top.
- Refrigerate the cake for at least 3 hours to allow the Jell-O to set.
To make the topping
- Stir together the lemon pudding mix and 1 cup of cold milk.
- Once combined, fold in the whipped topping and mix just until it’s incorporated into the pudding mixture.
- Spread the topping over the cake.
- At this point, you can refrigerate the cake until ready to serve.
- Just before serving, sprinkle with sliced strawberries. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 18.8 g
- Sodium: 351.9 mg
- Fat: 9.1 g
- Carbohydrates: 39.9 g
- Protein: 3.4 g
- Cholesterol: 31.5 mg