Description
This Decadent Lemon Jello Poke Cake is a refreshing and moist dessert perfect for any occasion. It features a light white cake soaked with bright lemon jello, topped with a creamy lemon pudding and cream cheese frosting, and garnished with fresh lemon peel, slices, and mint leaves for a beautiful, tangy finish.
Ingredients
Cake
- 1 box white cake mix (plus vegetable oil, water, and egg whites according to package instructions)
Lemon Jello
- 3 ounces lemon jello powder
- 1 cup boiling water
- 1 cup cold water
Frosting
- 1 cup cold milk (whole milk or 2% low-fat)
- 3.4 ounces lemon instant pudding mix (instant pudding box)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces Cool Whip, thawed in refrigerator overnight
Garnish (optional)
- 2 teaspoons grated lemon peel
- Small slices of lemon
- Mint leaves
Instructions
- Prepare Cake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch pan with cooking spray or butter it. Prepare the cake mix according to the package instructions, usually mixing with water, vegetable oil, and egg whites, then pour the batter evenly into the pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool to room temperature.
- Prepare Lemon Jello: While the cake cools, bring 1 cup of water to a boil. In a medium bowl, add the lemon jello powder. Pour the boiling water over the powder and whisk for 1-2 minutes until dissolved. Add 1 cup of very cold water and whisk thoroughly.
- Poke and Pour Jello: Once the cake has cooled, use a fork to poke holes evenly all over the cake, about halfway down. Slowly pour the lemon jello mixture evenly over the cake, allowing it to soak through the holes. Refrigerate the cake for at least 2 hours to let the jello set completely.
- Prepare Frosting: In a small bowl, combine the lemon instant pudding mix with 1 cup of cold milk and whisk until thickened. In a large bowl, whip the softened cream cheese using a hand or stand mixer on low speed until smooth and creamy. Gradually add the thickened pudding mixture to the cream cheese, mixing on low to avoid clumps until fully incorporated.
- Incorporate Cool Whip: Gently fold in half of the Cool Whip into the cream cheese and pudding mixture on the lowest mixer setting. Then add the remaining Cool Whip and mix on low until the frosting is light, fluffy, and smooth.
- Frost and Garnish: Spread the frosting evenly over the chilled cake. For decoration, sprinkle with grated lemon peel and garnish with small lemon slices and mint leaves if desired. Serve chilled and enjoy your delightful lemon poke cake.
Notes
- Use a white cake mix for the best light flavor that complements the lemon.
- Ensure the cream cheese is at room temperature to avoid lumps in the frosting.
- Allow the cake to cool completely before poking holes to prevent the jello from running off.
- Refrigerate the cake for at least 2 hours, but overnight chilling improves flavor and texture.
- For a lighter variation, use low-fat milk and reduced-fat Cool Whip.
- The optional lemon peel, slices, and mint leaves add a refreshing visual and flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
