Lemon Poke Cake with Lemon Jello
This post may contain affiliate links. Please read my Disclosure and Privacy Policy.
Lemon poke cake is a light and flavorful dessert, perfect for any occasion! This lemon cake is made with a white cake mix, lemon jello and pie filling, giving you two different ways to enjoy that lovely lemon flavor. Makes a great spring or summer dessert so serve it up for Easter, Mother’s Day, a summer cookout or potluck. Finish it off with some Cool Whip and a slice of lemon!
This recipe is really so versatile! It works for year round parties and celebrations but is also ideal for an everyday dessert option. I love the variety of easy poke cake recipes available and the additional flavor, color and moisture they add to basic cakes. This strawberry poke cake with pudding is such a favorite that my youngest son chose it for his birthday this past year. (If you love jello recipes, try this applesauce jello or this lime jello recipe.)
Lemon Poke Cake Ingredients
To make this easy lemon cake from a mix, you’ll need the following ingredients:
- white cake mix plus ingredients to prepare
- lemon Jello
- lemon pie filling*
- COOL WHIP whipped topping
- lemon for garnish (optional)
I used 1 1/2 cans of lemon pie filling. You can easily get by with using only one can but I wanted that lemon layer to be very visible and on the thicker side so I added another half of a can of pie filling. I do believe that two full cans of pie filling would be a too much but you are the best judge of what you like.
How to Make a Poke Cake
This lemon jello poke cake is pretty basic and only requires a few easy steps. To start, bake your white cake according to directions on the box of the cake mix for a 13×9 inch pan. Cool on wire rack for 15 minutes. (If you poke your holes too early, the cake will be too hot and stick to whatever you are using to poke holes.)
Whisk boiling water and Jello. Once completely dissolved, add in cold water and stir.
Pour evenly over cake, making sure to fill each of the holes. This will make sure your lemon flavor reaches all areas of the cake. Refrigerate 1 to 2 hours.
Top with one to two cans lemon pie filling, depending upon preferences. You can easily get by with one can of pie filling.
Spread whipped topping evenly over cake.Cover and store in refrigerator until ready to serve. For easier cutting, let chill for another couple of hours.
Top each piece with quarter lemon slice (optional) when serving. You can also add a bit of lemon zest if you prefer over the top.
How Long to Store Poke Cake
This cake will remain stable and just as good after several days in the refrigerator. Poke cakes that feature certain ingredients like fresh fruits will get soggy over time but this built to last. When I had a piece on day five, it was just as good as day one, so feel free to make this cake in advance. I would say it is best consumed within 5 days but you could probably go even longer. Just be sure to keep it cold, as the whipped topping is not meant to be stored at room temperature.
Can whipped cream be used in place of COOL WHIP?
This recipe was tested using COOL WHIP, whipped topping. I have not tried traditional whipped cream. Whipped topping is more stable and lasts well over time which is why so many poke cake recipes include this product. It is light and fluffy which works well this a light lemon dessert like this poke cake. If you do try traditional whipped cream instead, let me know how it goes.
Lemon Poke Cake
Ingredients
To Prepare Cake
- 1 box (15.25 oz) white cake mix *plus ingredients to prepare
- 3 large egg whites*
- 1/2 cup vegetable oil*
- 1 cup water*
Cake Filling and Topping
- 1 box (3oz) lemon JELLO
- 1 cup boiling water
- 1/2 cup cold water
- 3 1/2 cups lemon pie filling**
- 1 tub (8oz) COOL WHIP whipped topping, thawed
- fresh lemon for garnish optional
Instructions
-
Prepare cake and bake cake according to directions on the box for 13x9-inch pan.
-
Cool for 15 minutes in pan on wire rack.
-
With handle of wooden spoon (1/4 to ½ inch in diameter), cookie stick or large fork, poke holes every half inch.
-
In medium bowl, whisk boiling water and Jello. Once completely dissolved, add in cold water and stir. Pour evenly over cake, making sure to fill each of the holes.
-
Refrigerate 1 to 2 hours.
-
Top with 1 to two cans lemon pie filling, depending upon preferences.
-
Spread whipped topping evenly over cake.
-
Cover and store in refrigerator until ready to serve.
-
Top each piece with quarter lemon slice (optional)
-
Store any leftovers in refrigerator. Best if consumed within 5 days.
Recipe Notes
**These amounts are what were needed for the specific cake mix I purchased. Use the amounts found on the back of your cake mix box.
** This is approximately 1 1/2 cans of pie filling. Can use one can if preferred.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
More Poke Cakes
Love poke cakes? (Don’t we all?) Here are some more poke cake recipes to consider when you need that perfect potluck recipe or holiday dessert!
- Here is another great poke cake with pie filling! This black forest poke cake features chocolate cake and cherry pie filling. Always a hit at any celebration.
- This strawberry shortcake poke cake is made entirely from scratch is a great summer dessert option!
- Feeling tropical? Try this pina colada poke cake which has a mixture of coconut cream, pineapple juice and vanilla poured over it.
- Enjoy another favorite dessert in cake form with this banana pudding poke cake. Who can resit the combination of pudding, bananas and vanilla wafers? Not me!
- This cannoli poke cake looks so delicious! It includes ricotta and mascarpone cheeses giving it that traditional cannoli flavor.
- If you love Snickers, then you are definitely going to love this Snickers Poke Cake which also includes caramel ice cream topping!
