Easy Lemon Jello Poke Cake Recipe

Name: Easy Lemon Jello Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 20 serving
Ingredients: CAKE:; 1 15 oz. box Lemon cake mix, plus ingredients called for on back of box; 1 lemon; FILLING:; 1 3oz. box lemon jello; ½ cup hot water; ½ cup cold water; Frosting:; 2 cups heavy cream; ¼ cup powdered sugar; ¼ cup lemon pudding or jello mix

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4.5

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Inactive Time
2 hrs
Total Time
2 hrs 55 mins
Servings
20
Calories
199 kcal
Course
Dessert
Cuisine
American

Easy Lemon Jello Poke Cake Recipe

Opal Moore

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Delicious, moist lemon cake poked with lemon pudding flavor!

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Ingredients

Servings

CAKE:
1 15 oz. box Lemon cake mix, plus ingredients called for on back of box
1 lemon juiced and zested
FILLING:
1 3oz. box lemon jello
½ cup hot water
½ cup cold water
Frosting:
2 cups heavy cream
¼ cup powdered sugar
¼ cup lemon pudding or jello mix dry

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Instructions

Preheat the oven to 325 degrees F for a dark non-stick pan or 350 degrees F for a glass pan. Grease a 9x13-inch pan with non-stick spray and set aside.
Prepare the cake with the ingredients according to the box directions. Fold in the juice and zest from the lemon.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes with a non-stick pan or 25 to 30 minutes with a glass pan or until a toothpick comes clean when inserted into the center.
Use the back of a spoon, a straw, or a wooden skewer to poke holes all over the top of the cake.
Add the jello mix to a medium bowl and whisk in the hot water until the jello has dissolved. Then add in the cold water and carefully pour the mixture over the top of the cake.
Place in the fridge to set for at least 2 hours.
Once set, combine the frosting ingredients in a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high speed until stiff, light, and fluffy.
Spread the frosting over the top of the cake and enjoy immediately or store covered in the refrigerator.

Equipments used:

Notes

Lemon juice and zest can be omitted but the flavor won’t be as tart and intense, more of a sweet lemon.
The old fashioned/original version of this cake was made with a cool whip frosting.
Bake time can vary, refer to the box mix you use for the type of pan and cake size you want.
This cake cannot be rushed because the jello needs to set.
Leftovers can be stored in the refrigerator for 2 to 3 days.

Nutrition Information

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Serving 1g Calories 199kcal (10%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 27mg (9%) Sodium 218mg (9%) Sugar 15g (30%)