Jello Poke Cake

Jello poke cake makes an easy dessert that's perfect for all your summer parties! It goes together in a flash using simple ingredients. The blend of strawberry and lemon create the ultimate refreshing dessert.

Course Cake, Dessert

Cuisine American

Keyword jello poke cake, lemon poke cake, strawberry lemonade poke cake, strawberry poke cake

Prep Time 10

Cook Time 30

Refrigerate 1

Servings

Calories 179kcal

Author Jennifer

Ingredients

1 15.25 ounce package lemon cake mix (such as Duncan Hines® Lemon Supreme)
1 cup lemonade
3 large eggs
⅓ cup vegetable oil
1 3-ounce package strawberry-flavored gelatin mix
1 cup water
¼ cup cold water
1 8-ounce tub cool whipped topping, thawed

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
Beat cake mix, lemonade, eggs, and oil in a large bowl with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
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 all over the cake; set aside.
Pour 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.
Frost cooled cake and enjoy.

Notes

Change the flavors. So easy to do simply by using different flavors of gelatin. Blue raspberry, orange, lime, and cherry are just a few that would complement the lemon cake!
The cake needs to set. While the gelatin won't firm up in the same way that it does when mixed alone. It does need time to properly set up in the cake so make sure to plan a bit in advance and don't try to rush things.
Top with fresh strawberries. For a splashy presentation add some fresh strawberry halves to the top of the cake.
Serve the cake chilled. For the most refreshing flavors serve this strawberry lemonade poke cake chilled.
Store. This cake must be kept in the refrigerator before and after serving. Make sure to cover it well and it will last up to three days.
Freeze. You can store the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw it out on the counter and then frost when you're ready to serve. If it's frosted, the best option is to freeze it uncovered first, and then once frozen solid you can wrap it up and return it to the freezer.

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