Strawberry Lemonade Poke Cake Recipe– two favorite flavors in one easy dessert! Lemon cake mix, eggs, oil, lemon juice, lemon zest, strawberry Jell-O, lemon pudding mix, and cool whip. I have to bring it to all of the potlucks I’m invited to. It is always the first dessert to go and everyone asks for the recipe! Make it today!
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Pin This RecipeEasy Poke Cake Recipe
The Strawberry Lemonade Poke Cake combines two of our favorite summer flavors in one pan! Lemon cake topped with a strawberry filling and a delicious lemon pudding frosting. This cake is so light and fluffy. It is the perfect summer dessert! I made this cake for a cookout and it was gone in a flash! Everyone LOVED it and asked for the recipe. This is super simple to whip up whenever you get the craving.
How to Make Strawberry Lemonade Poke Cake
This cake is effortless to make with only a few simple ingredients. In a large bowl, combine cake mix, water, eggs, vegetable oil, lemon zest, and lemon juice. Mix on medium speed of an electric mixer for 2 minutes. Pour batter into a 9×13-inch baking dish and bake according to the package directions, until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooking, bring water to a boil in a small saucepan over medium-high heat. Add strawberry jello mix; stir until dissolved. Stir in cold water.
Remove the cake from the oven. Use a chopstick, wooden skewer, or fork to poke holes all over the cake. Pour the Jell-O mixture evenly over the top of the cake. Place the cake in the refrigerator and chill until completely cool, about 1 hour to overnight.
In a mixing bowl, stir together lemon pudding mix and milk. Let the pudding stand until it is slightly thickened. Fold Cool-Whip whipped topping into the pudding. Spread the pudding mixture over the top of the cake. Garnish with strawberries and lemon zest.
Helpful Tips & Frequently Asked Questions
- Make sure to use a box of instant pudding.
- If you can’t find lemon cake mix, you can substitute a box of yellow cake mix or white cake mix.
- Substitute lemonade concentrate for water to boost the lemon flavor.
- Feel free to add a layer of chopped strawberries on top of the cake before adding the frosting.
- This cake is best made the day before and refrigerated overnight.
- Store the cake covered in the fridge for 3 to 4 days.
Easy Poke Cake for a Crowd
This cake is always a hit! The cake is soft and moist and the frosting is incredible! I love to make this dessert for cookouts, potlucks, and birthdays. So easy and delicious! I never have any leftovers. You must make this cake ASAP!
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Strawberry Lemonade Poke Cake
Ingredients:
Cake
- 1 box lemon cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 lemon, zested and juiced (1 tsp zest, 3 Tbsp juice)
Strawberry Filling
- 1 (3-oz) box Strawberry Jello
- 1¼ cup water, divided
Frosting
- 1 (3.4-oz) box instant lemon pudding
- ½ cup milk
- 1 (8-oz) container Cool Whip, thawed
Instructions:
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
- In a large bowl, beat together cake mix, 1 cup water, the eggs, oil, lemon zest, and juice with an electric mixer at low speed until combined. Increase speed to medium, and mix for 2 minutes more.
- Pour batter into the prepared pan. Bake according to package directions or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, bring 1 cup water to a boil over high heat in a small saucepan. Add strawberry jello mix; stir until dissolved. Stir in the remaining ¼ cup cold water. Use a chopstick to poke holes all over the cake. Pour the gelatin mixture evenly over top. Chill until completely cool, about 1 hour to overnight.
- In a large bowl,stir together lemon pudding mix and milk. Let stand until slightly thickened. Fold in whipped topping. Spread the pudding mixture the over cake. Garnish with strawberries and lemon slices.
Notes:
- Make sure to use a box of instant pudding.
- If you can’t find lemon cake mix, you can substitute a box of yellow cake mix or white cake mix.
- Substitute lemonade concentrate for water to boost the lemon flavor.
- Feel free to add a layer of chopped strawberries on top of the cake before adding the frosting.
- This cake is best made the day before and refrigerated overnight.
- Store the cake covered in the fridge for 3 to 4 days.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe