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Strawberry Lemon Poke Cake Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings

Description

This Strawberry Lemon Poke Cake is a delightful and moist dessert combining the sweet flavors of strawberry cake with a tangy lemon pudding filling. The cake is baked, then poked with holes and filled with creamy lemon pudding before being topped with cool whip and fresh diced strawberries. Perfect for gatherings or a refreshing treat, this cake offers a beautiful balance of fruity flavors and creamy textures.

Ingredients

Cake Ingredients

  • 1 15.25 oz box strawberry cake mix (Duncan Hines Perfectly Moist recommended)
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • ½ cup sour cream

Pudding and Topping

  • 1 3.4 oz lemon instant pudding mix
  • 2 cups whole milk (cold)
  • 8 oz Cool Whip (thawed)
  • Strawberries (washed, dried, and diced for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with cooking spray and set it aside to be ready for the batter.
  2. Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, eggs, and sour cream. Using a handheld mixer, beat the ingredients on medium speed for 2 minutes, scraping down the sides when necessary to ensure even mixing.
  3. Bake the Cake: Pour the prepared batter into the greased baking pan and place it in the preheated oven. Bake for 25-28 minutes. Start checking doneness at 25 minutes by inserting a toothpick into the center — if it does not come out clean, bake for an additional 2-3 minutes.
  4. Cool Slightly Before Poking: Allow the cake to cool for 5-10 minutes in the pan so it sets slightly but is still warm enough for the next step.
  5. Make Poke Holes: Using the end of a round spoon handle or similar tool, poke holes about 1 inch apart all over the cake surface. Then, let the cake cool completely to room temperature.
  6. Prepare Lemon Pudding: In a medium bowl, whisk together the cold whole milk and lemon instant pudding mix for 2 minutes until smooth and thickening. Refrigerate it for at least 30 minutes to fully set.
  7. Fill Poke Holes: Transfer the chilled lemon pudding into a piping bag and carefully pipe the pudding into each hole poked into the cake, filling them evenly.
  8. Spread Remaining Pudding: Use an offset spatula to spread any leftover lemon pudding evenly over the top surface of the cake for a smooth layer.
  9. Add Cool Whip: Spread the thawed Cool Whip evenly over the entire cake using the offset spatula for a creamy, fluffy topping.
  10. Chill and Garnish: Cover the cake and refrigerate for at least 2 hours to allow flavors to meld and the cake to firm up. Just before serving, sprinkle the top with the fresh diced strawberries for added color and freshness.

Notes

  • Make sure the cake is completely cooled before filling the holes with pudding to prevent melting.
  • For best results, chill the pudding mix thoroughly to ensure it sets well inside the cake holes.
  • You can substitute Cool Whip with homemade whipped cream for a fresher topping.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • If fresh strawberries are not available, frozen diced strawberries (thawed and drained) can be used as a topping.
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-lemon-poke-cake-recipe/