Description
Sweet summer memories bloom with this strawberry lemonade poke cake, melding tangy citrus and luscious berries into a refreshing dessert paradise. Cool layers of zesty lemon cake infused with strawberry syrup promise a delightful escape you’ll savor with each delectable bite.
Ingredients
Scale
Cake Base:
- 1 (14-ounce / 397 grams) box lemon cake mix
- 3/4 cup (180 milliliters) vegetable oil
- 5 eggs
Flavoring and Moisture:
- 3/4 cup (180 milliliters) lemonade
Filling and Topping:
- 1 (3.4-ounce / 96 grams) box vanilla instant pudding
Instructions
- Prepare the oven by heating to 325F (163C) and line a 13×9-inch baking pan with parchment paper, lightly coating with cooking spray.
- Combine cake mix and pudding mix in a large mixing bowl, creating a smooth foundation for the cake.
- Incorporate lemonade, oil, and eggs into the dry mixture, whisking thoroughly until the batter achieves a uniform consistency.
- Transfer the batter to the prepared pan, carefully spreading it to ensure an even surface.
- Bake for 45 minutes, checking doneness by inserting a toothpick which should come out clean.
- Allow the cake to cool completely on a wire rack for approximately 30 minutes.
- Create the Jell-O glaze by simmering lemonade over medium heat, then removing from heat and stirring in strawberry Jell-O until fully dissolved.
- Let the Jell-O mixture cool to room temperature for about 10 minutes.
- Once cooled, use a wooden spoon handle to carefully puncture approximately 24 evenly distributed holes across the cake’s surface.
- Slowly pour the Jell-O mixture into the created holes, ensuring thorough absorption.
- Refrigerate the cake for a minimum of 6 hours, ideally overnight, to enhance flavor and texture.
- Remove the cake from the refrigerator and generously spread buttercream frosting across the top.
- Artfully garnish with fresh strawberries and lemon slices just before serving to add visual appeal and fresh flavor.
Notes
- Ensure cake mix and pudding mix are well combined to prevent lumps and create a smoother texture.
- Let the cake cool completely before poking holes to avoid tearing the delicate surface.
- Use a wooden spoon handle or the back of a chopstick for precise, even holes throughout the cake.
- Refrigerate overnight for maximum flavor absorption and a more moist, tender dessert that allows Jell-O to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg