Description
A bright and refreshing dessert, this easy lemon jello poke cake is made with a boxed cake mix, lemon jello, and whipped topping — perfect for spring and summer gatherings.
Ingredients
Scale
- 1 box white or yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 1 (3 oz) box lemon-flavored Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 tablespoon lemon zest (optional, for garnish)
- Lemon slices or sprinkles (optional, for decoration)
Instructions
- Prepare and bake the cake according to package directions in a 9×13-inch pan. Let cool for 15 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake.
- In a bowl, dissolve lemon Jello in 1 cup boiling water. Stir in 1/2 cup cold water.
- Slowly pour the Jello mixture evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours to set the Jello.
- Spread whipped topping over the chilled cake. Garnish with lemon zest or lemon slices if desired.
- Refrigerate until ready to serve. Store leftovers in the fridge.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the cake batter.
- You can use homemade whipped cream instead of Cool Whip for a fresher topping.
- Great to make a day ahead — flavors intensify overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon jello cake, poke cake, easy lemon dessert, summer cake, jello poke cake