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–+ servings
A slice of lemon cake on a plate.
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4.48 from 19 votes

Easy Lemon Jello Poke Cake Recipe

Delicious, moist lemon cake poked with lemon pudding flavor!
Prep Time20 minutes
Cook Time35 minutes
Inactive Time2 hours
Total Time2 hours 55 minutes
Course: Desserts
Cuisine: American
Keyword: cake, easy lemon jello poke cake recipe, jello poke cake, lemon, lemon poke cake
Servings: 20
Calories: 199kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • Cake:
  • 1 15 oz. box Lemon cake mix, plus ingredients called for on back of box
  • 1 lemon juiced and zested
  • Filling:
  • 1 3oz. box lemon jello
  • ½ cup hot water
  • ½ cup cold water
  • Frosting:
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • ¼ cup lemon pudding or jello mix dry

Instructions

  • Preheat the oven to 325 degrees F for a dark non-stick pan or 350 degrees F for a glass pan. Grease a 9x13-inch pan with non-stick spray and set aside.
  • Prepare the cake with the ingredients according to the box directions. Fold in the juice and zest from the lemon.
  • Pour the batter into the prepared baking pan and bake for 30 to 35 minutes with a non-stick pan or 25 to 30 minutes with a glass pan or until a toothpick comes clean when inserted into the center.
  • Use the back of a spoon, a straw, or a wooden skewer to poke holes all over the top of the cake.
  • Add the jello mix to a medium bowl and whisk in the hot water until the jello has dissolved. Then add in the cold water and carefully pour the mixture over the top of the cake.
  • Place in the fridge to set for at least 2 hours.
  • Once set, combine the frosting ingredients in a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high speed until stiff, light, and fluffy.
  • Spread the frosting over the top of the cake and enjoy immediately or store covered in the refrigerator.

Notes

  1. Lemon juice and zest can be omitted but the flavor won’t be as tart and intense, more of a sweet lemon.
  2. The old fashioned/original version of this cake was made with a cool whip frosting.
  3. Bake time can vary, refer to the box mix you use for the type of pan and cake size you want.
  4. This cake cannot be rushed because the jello needs to set.
  5. Leftovers can be stored in the refrigerator for 2 to 3 days.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 218mg | Sugar: 15g