Lemon Poke Cake

This lemon poke cake with Jello couldn’t be easier to make. You start with a boxed cake mix and simply bake, poke, pour, chill, frost, and enjoy!

I am a lemon dessert fanatic. Lemon cookies, lemon lush, lemon bars–I simply can’t get enough of that sweet and tart combo.

If you love lemon like I do you are going to go crazy for this lemon poke cake recipe! 

While you can enjoy it all year long, like my strawberry poke cake, this dessert really makes a perfect light and cool dessert for spring and summer. 

Bring the lemon jello cake to a potluck, serve it at your BBQ or holiday party, or make it to enjoy at home with the family. No matter the occasion, jello poke cakes are always a hit!

Lemon Poke Cake Recipe

Start by gathering your ingredients. 

Lemon Poke Cake Ingredients

• White cake mix (plus vegetable oil, water, and eggs as directed on the box)
• Lemon Jello
• Cool Whip
• Lemon Frosting

Helpful Kitchen Supplies

• 9 x 13 baking dish
• mixing bowls
• measuring cups
• hand mixer
• spatula
• wooden spoon

How to Make Lemon Poke Cake With Jello

1. BAKE: Prepare boxed cake mix in a 9 x 13 pan. 
2. POKE: Use a fork or the bottom of a wooden spoon to poke holes in the cake.
3. POUR: Mix Jello with water then pour on top of the cake.
4. CHILL: Place cake in the fridge for 3 hours to chill.
5. FROST: Beat Cool Whip and icing together, then top the cake with the creamy lemon frosting.

Recipe Tips

• If you prefer less of a lemon taste skip the lemon frosting and top cake with 8 oz of cool whip instead.
• Or if you want to up the lemon flavor try the recipe with lemon cake mix. 
• Garnish with lemon zest or fresh lemon slices, if desired.

More lemon desserts you will love

• Lemon icebox cake
• Lemon bundt cake
• 3- ingredient lemon cake mix cookies

Lemon Poke Cake

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 3 hours

Total Time: 3 hours 45 minutes

This lemon poke cake with Jello couldn't be easier to make. You start with a boxed cake mix and simply bake, poke, pour, frost, and enjoy!

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Ingredients

• 1 (16.25 oz) white cake mix and water, oil, and eggs as called for on the box
• 1 (3 oz) package lemon Jell-O mix
• 1 cup boiling water
• 4 oz Cool Whip
• 1 (16 oz) tub lemon frosting

Instructions

1. Prepare and bake cake in a 9x13 pan as directed on the cake mix box. Allow cake to cool for 15 minutes.
2. Poke holes throughout the top of the cake using a large fork or the end of a wooden spoon.
3. Add Lemon Jello mix to a medium-sized bowl. Pour boiling water over gelatin and stir well for 2 minutes or until all the powder dissolves.
4. Pour or spoon Jello evenly over the top of cake. Chill cake in the refrigerator for 3 hours.
5. Beat Cool Whip and lemon frosting together in a medium-sized bowl. Frost cake. Refrigerate until ready to serve.

Notes

• Store the cake covered in the refrigerator for up to 3 days.
• For less lemon flavor top cake with 8 oz of Cool Whip and skip the lemon frosting.
• For more lemon flavor use a lemon cake mix instead of white cake mix.
• Garnish with lemon zest or fresh lemon slices if desired.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 421

Did you make this recipe?

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