Strawberry Lemonade Poke Cake

This strawberry lemonade poke cake uses lemon cake mix and strawberry gelatin to make a pretty sheet cake with flavors that pop.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 254 Calories

Ingredients

• 3 large eggs
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 lemon, zested and juiced
• cooking spray
• 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
• 1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed
• 2 cups water, divided
• 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
• 0.5 cup milk
• 0.33333334326744 cup vegetable oil
• 0.25 cup cold water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork to poke holes in cake; set aside.

Step 4

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.

Step 5

Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.

Step 6

Frost cooled cake with topping. Store in the refrigerator.