Lemon Strawberry Poke Cake


For the Cake

  • One 9x13 lemon cake mix + ingredients called for on box mix
  • One small box of strawberry Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water
  • Sliced strawberries

For the Lemon Topping

  • One small box of instant lemon pudding
  • 1 cup cold milk
  • 8 oz. tub of whipped topping thawed


  1. Bake a 9 x 13 lemon cake according to package directions and allow cake to cool.
  2. 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 in, so spread them out so every piece of cake will have strawberry Jell-O.)
  3. Mix the Jell-O powder with 1 cup of boiling water.
  4. Stir until all gelatin powder is dissolved, then add 1/2 cup COLD water.
  5. Pour the Jell-O over the top of the cake, getting into each hole and all over the top of the cake.
  6. Refrigerate cake at least 3 hours to allow the Jell-O to set up.

For the Topping

  1. Stir together the lemon pudding mix and 1 cup cold milk.
  2. Once combined, fold in the whipped topping and mix just until incorporated into the pudding mixture.
  3. Spread the topping over the cake.
  4. At this point, you can pop the cake until the refrigerator until ready to serve.
  5. Just before serving, sprinkle on sliced strawberries.
  6. Enjoy!