Strawberry Lemonade Poke Cake
Description
This strawberry poke cake uses lemon cake mix and strawberry gelatin to make a colorful cake with flavors that pop for a crowd-pleasing dessert!
Ingredients
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cooking spray
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1 (15 1/4 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
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2 cups water, divided
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3 large eggs
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1/3 cup vegetable oil
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1 lemon, zested and juiced
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1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
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1/4 cup cold water
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1/2 cup milk
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1 (3 2/5 ounce) package instant lemon pudding mix
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1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed
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whole or sliced strawberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2
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.
3
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.
4
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.
5
Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
6
Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.