This lemon jello poke cake is easy to make with lemon cake mix, lemon jello, and a layer of whipped cream. Moist, bright, and refreshing for spring or summer.

A slice of lemon Jello poke cake on a plate with a fork taking a bite to show bright color and moist cake.

This post may contain affiliate links. Read disclosure policy.

My Go-To Lemon Poke Cake with Jello

This lemon jello poke cake has come to my rescue more times than I can count when I needed an impressive dessert with little notice. It’s just 5 ingredients, and it lands somewhere alongside my cake mix cookies and cake pops as one of my favorite boxed cake mix recipes.

The bright lemon flavor is what makes this jello poke cake one of the best lemon desserts around. You start with a refreshing lemon cake base, poke it all over, soak it with a lemon jello mixture, then chill it and finish with cool whip on top.

XO - Jamielyn

Ingredient Notes

Lemons on a white marble countertop.

Find the full printable recipe with specific measurements below.

  • Lemon cake mix: Start with a boxed lemon cake mix and bake it according to the package instructions. Easy.
  • Lemon jello: This soaks into the cake and gives it that signature sponge-like poke cake texture.
  • Hot and cold water: You need both to set up the jello right, and it’s what brings all that moisture into the cake.
  • Homemade whipped cream: A light, fresh topping. Use real whipped cream or my homemade cool whip recipe.

How to Make Lemon Poke Cake

Stir the batter together and bake according to the package directions. Let the cake cool completely before you do anything else. Don’t rush this part. A warm cake makes a soupy mess when the jello hits it.

Lemon cake mix batter in a pan ready to bake for a lemon poke cake.

Now poke holes all over the top. I like a butter knife or fork for smaller holes, but if you want the jello to really saturate inside, use the handle of a wooden spoon for bigger ones. Space them about an inch apart so every slice gets flavor without turning soggy.

Poking a lemon poke cake with holes to prepare it for jello.

Whisk the lemon jello with hot water until it fully dissolves, then stir in the cold water. Give it a minute to come together, then pour it evenly over the whole cake. Take your time and cover every corner.

Pouring lemon jello on top of a lemon cake.


Pop it in the fridge for at least an hour. The longer it sits, the better it soaks. Spread whipped cream over the top, add a few lemon slices if you want it to look pretty, and keep it cold until you’re ready to slice.

Close up slice of lemon poke cake made with lemon cake mix and lemon jello then garnished with whipped cream and a lemon slice.

Tips for the Best Lemon Poke Cake

  • Spacing holes. Poke holes a little over an inch apart. If the holes are too close the cake will be super moist or soggy and hard to cut. Too far apart and there will not be enough lemon jello in the cake!
  • Lemon pudding poke cake is also a thing, so you can easily swap the jello for instant lemon pudding mix or even homemade lemon curd.
  • Yellow cake mix and lemon juice. If you’re having trouble finding lemon cake, a yellow cake works too. Add fresh lemon juice to give it a dose of lemon flavor.
  • A different frosting. Leave off the whipped topping and slather it with a lemon cream cheese frosting instead,
  • Garnish: Make it look pretty by adding a few lemon slices. You can also use candied lemon rinds or lemon zest for an extra sugary topping!
A slice of lemon poke cake on serving plate with a fork.

We love poke cake recipes like this tres leches cake, chocolate poke cake, Boston cream poke cake and better than anything cake.

More Easy Lemon Desserts

Lemon jello poke cake on a plate with a fork taking a bite showing bright lemon and moist texture.

Lemon Jello Poke Cake

5 from 20 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill time:: 1 hour
Total Time: 1 hour 45 minutes
Servings: 20
This lemon jello poke cake is easy to make with lemon cake mix, lemon jello, and a layer of whipped cream. Moist, bright, and refreshing for spring or summer.
Print Pin This! Rate

Ingredients 

  • 15 ounce box moist lemon cake mix , plus ingredients on box
  • 3 ounce box lemon jello
  • 1 cup hot water
  • ¾ cup cold water
  • 2-3 cups homemade whipped cream , or cool whip

Lemon for topping, optional

Instructions

  • Make cake. Mix the boxed cake mix batter according to package directions. Bake according to the package directions. Remove the cake from the oven and allow to cool for about 5 minutes.
  • Poke holes. Then poke holes all over the top with a meat fork or butter knife.
  • Jello. Next mix together the jello with 1 cup hot water. Stir for 2 minutes, or until completely dissolved. Then stir in 3/4 cup cold water for 1 minute. Pour evenly over cake. Then refrigerate for at least one hour.
  • Add topping. Once it is completely cooled, spread 2-3 cups whipped cream over top. Top with lemon slices or grated lemon if desired. Store in the refrigerator, until serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Variations: You can use any flavor of jello for this recipe. Some of our favorites are strawberry, raspberry, blue raspberry and orange. 
  • Make ahead: This is the perfect make-ahead dessert. Feel free to make it the day before and let it chill in the fridge overnight.
  • Store: Between the jello and the whipped topping, this one has to live in the fridge. Keep it covered and it’ll hold for up to 5 days.
  • Freeze: For longer storage, freeze it without the topping. Once it’s chilled and set, wrap it in plastic and drop it in a freezer bag for up to a month. Thaw overnight in the fridge, then add the whipped cream.

Nutrition

Serving: 1slice, Calories: 111kcal, Carbohydrates: 22g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 169mg, Potassium: 22mg, Fiber: 1g, Sugar: 13g, Vitamin A: 40IU, Calcium: 53mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.