Strawberry Lemonade Poke Cake Recipes

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• In a medium saucepan set over medium-low heat, combine the strawberries, water, sugar, frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
• Pour the liquid over a fine-mesh sieve and into a bowl and add the strawberry gelatin into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.
• Set oven rack to middle position and preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer, combine the cake mix, frozen lemonade concentrate, water, sour cream, eggs, and zest of 1 lemon. Beat together, on medium speed, for 2 minutes.
• Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
• When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
• Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.
• When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
• Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
• When ready to serve, decorate the top with Cool Whip, fresh strawberries and colored sanding sugar, if desired.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRY LEMONADE CREAM CHEESE POKE CAKE

Steps:

• Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non stick spray. Set aside.
• In a large mixing bowl, beat cake mix, jello, eggs, oil and water until well incorporated.
• Pour into prepared baking dish and bake for 39-42 minutes or until tooth pick inserted comes out clean.
• While cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
• Let cool completely.
• In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
• Pour lemonade concentrate into cream cheese and beat until well blended.
• In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
• Add pudding mix to cream cheese mixture and beat until well incorporated.
• Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
• Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake.
• Cover with plastic wrap, chill for 4 hours and then top with cool whip and sliced strawberries and lemon wedges before serving.

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

LEMONADE POKE CAKE

Steps:

• Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
• Poke holes in cake at 1" intervals with a wooden spoon.
• Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
• Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
• Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
• Let cake cool completely.
• Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
• Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.