Description
A delightful and refreshing poke cake featuring the classic combination of strawberry and lemonade.
Ingredients
- 1 box (15.25 ounces) lemon cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cups water
- 1 package (3 ounces) strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 tub (12 ounces) frozen whipped topping, thawed
- 1 1/2 cups sliced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- Prepare cake mix according to package directions using oil, eggs, and 1 1/4 cups water. Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 15 minutes.
- While the cake is cooling, dissolve gelatin in boiling water in a medium bowl. Stir in cold water.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the warm cake, about 1 inch apart.
- Carefully pour the gelatin mixture evenly over the poked cake.
- Refrigerate for at least 3 hours, or until set.
- Spread thawed whipped topping over the chilled cake.
- Arrange sliced fresh strawberries on top.
- Keep cake refrigerated until ready to serve.
Notes
- For a more intense lemon flavor, add 1 teaspoon of lemon zest to the cake batter.
- You can substitute fresh whipped cream for the frozen whipped topping.
- Other berries like raspberries or blueberries can be used instead of strawberries.
Nutrition
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