Strawberry Lemonade Poke Cake

adsense 336x280 A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.

Strawberry Lemonade Poke Cake

  • 1 serving Pam Butter Cooking Spray-1/3Sec Spray IHF
  • 1 (15.25 ounce) package Gold Medal Cake Mix-Lemon-Dry GM
  • 2 ¼ cups Water, municipal
  • 3 large Egg, whole, raw, fresh  
  • ⅓ cup Oil, soybean, salad or cooking
  • 1 Lemons, raw, with peel
  • 1 (3 ounce) package Jello Gelatin Mix-Strawberry-Dry KFT


  • 1 (3.4 ounce) package Desserts, puddings, lemon, dry mix, instant
  • ½ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 (8 ounce) container Cool Whip Topping-Regular KFT

 Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

 Step 2
Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

 Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.

 Step 4
Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.

 Step 5
Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.

 Step 6
Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.


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