Description
Indulge in the sweet and tangy flavors of this Strawberry Lemonade Poke Cake. A refreshing dessert perfect for summer gatherings!
Ingredients
Scale
Lemon Cake:
- 1 box (15.25 oz) lemon cake mix, plus ingredients listed on box (usually eggs, oil, and water)
Strawberry Gelatin Mixture:
- 1 box (3 oz) strawberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
Additional Toppings:
- 1 jar (10 oz) strawberry ice cream topping or strawberry sauce
- 1 tub (8 oz) whipped topping, thawed
- 1 cup fresh strawberries, diced
- Lemon slices for garnish (optional)
Instructions
- Prepare Lemon Cake: Preheat oven to 350°F. Prepare lemon cake mix according to package directions in a 9×13-inch baking dish. Bake as directed, then cool for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly across the cake.
- Prepare Strawberry Gelatin: Dissolve strawberry gelatin in boiling water, then stir in cold water. Pour evenly over the cake, letting it seep into the holes.
- Chill Cake: Refrigerate cake for at least 1 hour.
- Add Toppings: Spread strawberry topping over chilled cake, then top with whipped topping. Sprinkle with diced strawberries and garnish with lemon slices.
- Serve: Keep refrigerated until serving.
Notes
- For extra lemon flavor, add 1 teaspoon lemon zest to the cake batter.
- You can also swap strawberry gelatin for raspberry for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 33 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
