Strawberry Lemonade Poke Cake recipe
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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
Nutrition Info
- 254.4 caloriescarbohydrate: 34.5 gcholesterol: 42.5 mgfat: 11.3 gfiber: 0.5 gprotein: 3.6 gsaturatedFat: 4.6 gservingSize: -sodium: 313.7 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Lemonade Poke Cake
Directions
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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.