Lemon Poke Cake
This lemon poke cake is easy to make with lemon cake mix and lemon jello then topped with whipped cream. It's moist, refreshing and flavorful 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.
- Freezing: I'd recommend freezing without the whipped topping. Simply wrap with plastic wrap then place in a freezer bag or container. Store in freezer for up to 1 month. Then when ready to enjoy, thaw and top with whipped cream or cool whip.
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.
