Name: Lemon Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 12
Cuisine: American
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

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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

How to Make Lemon Poke Cake With Jello

BAKE: Prepare boxed cake mix in a 9 x 13 pan.
POKE: Use a fork or the bottom of a wooden spoon to poke holes in the cake.
POUR: Mix Jello with water then pour on top of the cake.
CHILL: Place cake in the fridge for 3 hours to chill.
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 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!

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

Prepare and bake cake in a 9x13 pan as directed on the cake mix box. Allow cake to cool for 15 minutes.
Poke holes throughout the top of the cake using a large fork or the end of a wooden spoon.
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.
Pour or spoon Jello evenly over the top of cake. Chill cake in the refrigerator for 3 hours.
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