Description
This Strawberry Lemonade Poke Cake is a delightful, refreshing dessert combining zesty lemon cake soaked with sweet strawberry gelatin and topped with a creamy lemon pudding and whipped topping. Perfect for warm weather gatherings, it offers a bright blend of citrus and berry flavors in every bite.
Ingredients
Scale
Cake
- 1 (15.25-ounce) package lemon cake mix
- 1 cup water
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested and juiced
Strawberry Gelatin Soak
- 1 (3-ounce) package strawberry-flavored gelatin mix
- 1 cup water
- ¼ cup cold water
Lemon Pudding Topping
- ½ cup milk
- 1 (3.4-ounce) package instant lemon pudding mix
- 1 (8-ounce) container frozen whipped topping (Cool Whip), thawed
Garnish (optional)
- Whole or sliced strawberries
Instructions
- Preheat and Prepare: 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 smooth and well combined. Pour the batter into the prepared baking dish.
- Bake the Cake: Bake the cake for 21 to 26 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and set aside to cool slightly.
- Prepare Gelatin Soak: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved. Remove from heat and add ¼ cup of cold water, stirring to combine.
- Poke and Soak: Using a fork or skewer, poke holes all over the warm cake. Slowly pour the prepared strawberry gelatin mixture over the cake, allowing it to seep into the holes for maximum flavor infusion. Refrigerate the cake for at least 1 hour to cool and set.
- Make Lemon Pudding Topping: Whisk together the milk and instant lemon pudding mix until it begins to thicken slightly. Gently fold in the thawed whipped topping until the mixture is combined evenly and smooth.
- Assemble and Chill: Spread the lemon pudding topping evenly over the chilled cake. Garnish with whole or sliced strawberries if desired. Keep the dessert refrigerated until ready to serve.
Notes
- Ensure the cake is still warm when poking holes to allow the gelatin to soak deeply.
- For best results, refrigerate the cake for at least an hour after adding the gelatin mixture to let it set properly.
- You can substitute fresh whipped cream for the frozen whipped topping if preferred.
- Use fresh strawberries as garnish to enhance the presentation and add extra freshness.
- This cake keeps well in the refrigerator for up to 3 days.
