This Lemon Strawberry Poke Cake recipe is easy to make with boxed cake mix, strawberry jello, and lemon pudding mix. It’s a refreshing summer cake that your family will request again and again!
Serving a jello poke cake for dessert is one of the easiest ways to delight your family and guests! It’s excellent for warmer weather during the spring and summer months.
How to Make a Lemon Strawberry Poke Cake
For this recipe, you’ll use a boxed cake mix, which you add dry strawberry jello mix to. You’ll add the other usual ingredients too — such as eggs and oil. Then, bake the cake as usual.
After your strawberry poke cake is done baking, you’ll poke holes in the cake with the top end of a wooden kitchen spoon (or similar cooking utensil). With a bunch of holes all over your cake, you’ll then use the refreshing lemon pudding to fill all the holes on the cake.
With the lemon pudding mixture filling the holes, each piece of cake gets a delicious combination of strawberry and lemon. A perfect summer cake!
To finish off the cake, the remaining cream cheese lemon pudding mixture is spread on top of the cake. Then, this is followed by a layer of whipped topping. Before garnishing, place your cake in the refrigerator to set for at least 4 hours.
Before serving, top with some strawberries. Then, cut into pieces for serving.
Garnish the top of your cake with strawberries and it’s ready to serve!Print
Lemon Strawberry Poke Cake Recipe
1 (15.25 oz.) box strawberry cake mix
1 (3 oz.) box strawberry flavored gelatin
3/4 cup vegetable or canola oil
1 cup warm water
3 large eggs
2 (8 oz.) packages cream cheese
3/4 cup frozen lemonade concentrate
1 (5 oz.) can evaporated milk
1 (3.4 oz.) box lemon instant pudding
1 (8 oz.) tub whipped topping
Preheat oven to 350F and lightly grease a 13 x 9-inch baking pan.
Combine strawberry cake mix, strawberry gelatin, oil, water, and eggs in a large bowl and stir until combined. Pour into prepared pan and bake for 40-42 minutes, or until cake passes the toothpick test. Immediately after removing from the oven, poke holes in the cake with the round end of a cooking spoon. Let cool.
To prepare the filling, beat cream cheese in a medium mixing bowl for 2-3 minutes until fluffy and creamy. Add in lemonade concentrate and beat again until fully incorporated.
In a small bowl, whisk together the evaporated milk and lemon instant pudding mix until smooth. Add the lemon pudding mixture to the cream cheese mixture and beat until combined. Add some of the combined mixtures into a resealable storage bag (like a Ziploc bag), press out the extra air and seal. Cut off one bottom corner of the bag and fill the holes in the cake by squeezing the mixture into the holes. Squeeze any remaining extra filling over the cake. Spread the remaining filling from your bowl evenly over the top of the cake.
Spread whipped topping over the lemon cream cheese mixture layer. Cover and chill in the fridge for at least 4 hours before slicing and serving. Garnish with strawberries, if desired.
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