Strawberry Lemonade Poke Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 3/4 cup water
- 1/4 cup lemon juice
- 1/2 cup vegetable oil
- 3 eggs
- 2 tbsp finely grated lemon peel (2 lemons)
For the Filling
- 1 box (4-serving size) strawberry JELL-O
- 1 cup boiling water
- 1 cup cold water
For the Frosting
- 1 box (4-serving size) lemon pudding
- 1 cup milk
- 1 tbsp finely grated lemon peel (1 lemon)
- 8 oz tub of Cool Whip, thawed
- strawberries, for garnish
Instructions
Cake
- Heat oven to 350ยบ F. Spray 13x9-inch pan with cooking spray.
- In large mixing bowl, beat cake ingredients with electric mixer on medium approximately 2 minutes, scraping the bowl as necessary. Pour into pan.
- Bake 28 to 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on cooling rack for 10 minutes.
Filling
- With handle of wooden spoon (approximately 1/2" in diameter), poke holes all over cake every 1/2 to 1 inch. Note: Wiping spoon handle with paper towel to reduce sticking may be necessary.
- In a medium bowl, pour boiling water over strawberry JELL-O mix; stirring until gelatin is completely dissolved. Stir in cold water. Pour gelatin mixture carefully and slowly over the cake. Refrigerate for 2-3 hours.
Frosting
- Beat together lemon pudding mix, milk and lemon zest in a large mixing bowl until blended. Fold in container of cool whip. Spread over cooled cake.
- Refrigerate cake for approximately 30 minutes before serving.
- Add sliced or chopped strawberries for garnish.