Lemon watermelon poke cake
Lemon watermelon poke cake is a refreshing dessert that combines the tangy flavor of lemon with the sweet juiciness of watermelon. The perfect cake for summer gatherings and picnics.
What is a poke cake?
Poke cakes are a delightful twist on traditional cakes, offering a burst of flavor and a dessert experience like no other.
The concept is simple yet genius: a tender cake is baked to perfection, then poked all over with holes, allowing delicious fillings to seep into every bite. As the cake absorbs the flavors, it becomes incredibly moist, and the possibilities for flavors are endless.
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Ingredients you’ll need to make Lemon watermelon poke cake.
To get started making this recipe, you’ll first want to gather all your ingredients first.
Ingredients you’ll need for this poke cake recipe.
You’ll also want some lemon slices on the side to garnish each slice of cake.
Step by Step Instructions
Step 1: Following the directions and measurements on the cake mix box; in a large bowl, mix together the Cake Mix, Oil, Eggs, and Water, and stir until all ingredients are thoroughly blended. Grease a 9 X 11 dish, and pour Cake Batter into the dish. Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the Cake from the oven, and cool completely.
Step 2: When the Cake is cool to the touch, make the Jello, according to package directions. When the Jello is done (cooked and dissolved) reserve 3 Tablespoons in a small dish. Poke holes all over the cake with a round wooden spoon handle.
Step 3: Pour the remaining Jello over the top of the cake and down into the holes.
Step 4: Open the Cool Whip and stir to make sure it’s completely thawed, and smooth. Add the 3 Tablespoons reserved from the Jello to the Cool Whip, and stir to blend, stirring the Jello into the Cool Whip. Spread the Cool Whip over the top of the Cake, evenly, and smooth with the back of a spoon.
Step 5: Place the Cake in the refrigerator to cool for at least 4 hours before serving, and overnight for best results. You can make this Cake the Day before you need it, and it’s ready when you are. Cut the Cake into 2 X 3-inch pieces, serve, and enjoy.
Can you believe just how easy that was? Here you can write a paragraph about how easy or delicious this recipe was. You can also offer some tips to dress it up or make it slightly different.
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Lemon watermelon poke cake
Moist fluffy lemon cake with a lucious watermelon jello filling. A delightful twist on a traditional lemon cake, perfect for summer gatherings.
Ingredients
- 1 Lemon Supreme Cake Mix
- 1/3 cup Vegetable Oil
- 2 Eggs
- 1/4 cup Water
- 1 box of Watermelon Jello
- 1 tub of Cool Whip - 16 ounce
Instructions
- Following the directions and measurements on the cake mix box; in a large bowl, mix together the Cake Mix, Oil, Eggs, and Water, and stir until all ingredients are thoroughly blended.
- Grease a 9 X 11 dish and pour Cake Batter into the dish. Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the Cake from the oven, and cool completely.
- Sit the Cool Whip on the counter to thaw while the cake bakes and cools.
- When the Cake is cool to the touch, make the Jello, according to package directions. When the Jello is done (cooked and dissolved) reserve 3 Tablespoons in a small dish. Poke holes all over the cake with a round wooden spoon handle (See Photos).
- Pour the remaining Jello over the top of the cake and down into the holes. Open the Cool Whip and stir to make sure it's completely thawed, and smooth. Add the 3 Tablespoons reserved from the Jello to the Cool Whip, and stir to blend, stirring the Jello into the Cool Whip.
- Spread the Cool Whip over the top of the Cake, evenly, and smooth with the back of a spoon.
- Place the Cake in the refrigerator to cool for at least 4 hours before serving, and overnight for best results. You can make this Cake the Day before you need it, and it's ready when you are.
