Lemon Poke Cake
This light and lemony dessert is made with just a few ingredients, and topped with Cool Whip. It's easy to make and lemon lovers will adore it!
Ingredients
- 1 box white cake mix, made according to package instructions
- 2 cups water
- 2 small packages (4 oz each) lemon gelatin (such as Jell-O)
- 1 tub (8 oz) whipped topping, defrosted (such as Cool Whip)
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Instructions
- Bake cake mix according to package directions in two greased 9-inch round pans. Let cool completely and remove from the pans.
- (Optional step for presentation purposes): Use a serrated knife to trim the browned top and bottom from the cake rounds. This creates a pure white cake.
- Wipe the cake pans clean, and place the cakes back into the pans. Poke holes in the cakes at ½ inch intervals using a straw, a fork, or a skewer.
- Bring 2 cups water to a boil. Take off the heat and whisk in the lemon gelatin. Whisk for 2 minutes, or until completely dissolved.
- Pour a heaping 1 cup of the lemon gelatin mixture on top of one of the cakes (it will seep into the holes of the cake you created). Pour the remaining gelatin mixture on top of the other cake.
- Refrigerate for at least 3 hours, or until chilled.
- Run a butter knife around the edges of the cake pans. Dip the bottom of the cake pans in hot water for 10 seconds. Carefully remove one cake from the pan and place on a serving platter.
- Place 1 cup of whipped topping on top and spread around. Place the other cake layer on top, then cover the top and sides with the remaining whipped topping.
- Refrigerate for at least 1 hour, then slice and serve.
Notes
Remember to defrost the whipped topping before frosting the cake!
Make ahead instructions: you can make the cake layers with the gelatin several days in advance. Keep in the refrigerator, covered, until you're ready to frost them. Once frosted, serve the cake within 24 hours for best results.
Store any leftovers in the refrigerator. I don't recommend freezing the cake. The jell-O is prone to making the cake soggy during the freezing/thawing process.
You can make Lemon Poke Cake in a 13x9-inch pan if you prefer.
You can use any variety of fruit-flavored gelatin that you like.
Nutrition
Calories: 274kcalCarbohydrates: 57gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 0.4mgSodium: 402mgPotassium: 47mgFiber: 0.5gSugar: 39gVitamin A: 14IUCalcium: 109mgIron: 1mg
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