Strawberry Lemonade Poke Cake

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A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.

Strawberry Lemonade Poke Cake

  • 1 serving 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
 Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

 Step 2
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.

 Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.

 Step 4
Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.

 Step 5
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.

 Step 6
Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.


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