Recipes Desserts Cakes Poke Cake Recipes Strawberry Lemonade Poke Cake 4.7 (12) 10 Reviews 4 Photos This sensational strawberry poke cake is made with cake mix and strawberry Jell-O and finished with a creamy lemon topping. Add whole or sliced strawberries just before serving if you like. Submitted by Yoly Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 1 hr Total Time: 1 hr 45 mins Servings: 16 Yield: 1 (9x13-inch) poke cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings cooking spray 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines Lemon Supreme) 2 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) ¼ cup cold water Topping: ½ cup milk 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed whole or sliced strawberries (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat 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 or chopstick to poke holes in cake; set aside. Pour remaining 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. Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping. Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve. Editor's Note: The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand. I Made It Print Nutrition Facts (per serving) 254 Calories 11g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 254 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 23% Cholesterol 43mg 14% Sodium 314mg 14% Total Carbohydrate 35g 13% Dietary Fiber 1g 2% Total Sugars 18g Protein 4g 7% Vitamin C 5mg 6% Calcium 32mg 2% Iron 1mg 4% Potassium 58mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.