STRAWBERRY LEMONADE POKE CAKE

Strawberry Lemonade Poke Cake image

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

Provided by Yoly

Categories Desserts Cakes Strawberry Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

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Ingredients

cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
2 ¼ cups water, divided
3 large eggs
⅓ cup vegetable oil
1 lemon, zested and juiced
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
1 (3.4 ounce) package instant lemon pudding mix
½ cup milk
1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
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.
Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.5 g, Cholesterol 42.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 313.7 mg, Sugar 18.4 g