Strawberry Lemonade Poke Cake

A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 254 Calories

Ingredients

• ½ cup milk
• ⅓ cup vegetable oil
• 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 ¼ cups water, divided
• 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)

Recipe Instructions

Step 1

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

Step 2

Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.

Step 4

Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.

Step 5

Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.

Step 6

Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.