A delicious strawberry-lemon version of everyone's favorite poke cake that is perfect for warmer weather get-togethers.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
4 hrs 20 mins
total:
5 hrs 10 mins
Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.

  • While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.

  • Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.

  • Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.

  • Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

Cook's Notes:

You can use a 21-ounce box of gluten-free cake mix instead of a 15.25-ounce box of regular, if you'd like.

Strawberries can be mashed after cooking using a potato masher for a smoother sauce if desired.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

232 calories; protein 1.7g; carbohydrates 35.5g; fat 8.9g; cholesterol 20.8mg; sodium 232.4mg. Full Nutrition
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Reviews (4)

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Most helpful critical review

Rating: 1 stars
07/30/2019
I agree NBrown about the missing instructions on how when and where to poke the holes. Having said that I have made similar cakes in the past and always used the handle end of a wooden spoon to poke the holes. I like to put at least one hole for every slice of cake I will be serving. More if you like. Read More
(2)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
Rating: 1 stars
07/30/2019
I agree NBrown about the missing instructions on how when and where to poke the holes. Having said that I have made similar cakes in the past and always used the handle end of a wooden spoon to poke the holes. I like to put at least one hole for every slice of cake I will be serving. More if you like. Read More
(2)
Rating: 1 stars
08/05/2019
Disappointed in this recipe. I think it could be very good but no instructions about putting the holes in the cake and is the pudding mix the instant or cooked type ? That would make a big difference. You can’t assume everyone knows what you are using, especially new cooks. Hopefully someone can answer. Thanks Read More
Rating: 1 stars
08/06/2019
Is it instant pudding or cook pudding mix? Read More
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Rating: 1 stars
07/29/2019
What about the "poke holes" ? Makes no mention when? and what with? to poke holes in the cake or how many holes? Read More
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