Lemon Jello Poke Cake
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.
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.
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.
