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Lemon Strawberry Poke Cake

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
105 min
SERVINGS
16 servings
Dessert
Lemon Strawberry Poke Cake
Ingredients
  • cooking spray
  • 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
  • 2 cups water, divided
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 lemon, zested and juiced
  • 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
  • 1/4 cup cold water
  • 1/2 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
Instructions
1
Preheat the oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius.
2
Next, spray a 9x13-inch baking dish with cooking spray to prevent the cake from sticking.
3
In a large mixing bowl, combine cake mix, 1 cup of water, eggs, oil, lemon zest, and lemon juice. Use an electric mixer to blend the ingredients on low speed until they form a smooth batter. Gradually increase the speed to medium and continue mixing for 2 minutes.
4
Pour the cake batter into the prepared baking dish and bake in a preheated oven for 21 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5
While the cake is baking, prepare a topping by whisking together milk and lemon pudding mix in a separate bowl until the mixture thickens slightly. Fold in whipped topping.
6
Once the cake is done baking, remove it from the oven and poke holes in it using a fork or chopstick. Set the cake aside to cool.
7
In a small saucepan, combine 1 cup of water and bring it to a boil. Stir in the strawberry gelatin mix until it dissolves, then add 1/4 cup of cold water. Pour the mixture over the cooled cake and refrigerate it until it is completely cool, which should take at least 1 hour.
8
Finally, frost the cake with the prepared topping and store it in the refrigerator until ready to serve. Top the cake with whole or sliced strawberries for a delicious and visually appealing dessert.