Strawberry Lemonade Poke Cake ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ๐Ÿ‘จ๐Ÿผโ€๐Ÿณ

Strawberry Lemonade Poke Cake ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ๐Ÿ‘จ๐Ÿผโ€๐Ÿณ

1-box Betty Crockerโ„ข Super Moistโ„ข yellow cake mix

3/4-cup water

1/2-cup vegetable oil

1/4-cup lemon juice

2-tablespoons finely grated lemon peel

3-eggs

—Filling

1-container Betty Crockerโ„ข Rich & Creamy vanilla frosting

1/2-cup finely mashed fresh strawberries (4 to 5 large berries)

—Topping

1-container (8 oz) Cool Whipโ„ข frozen whipped topping, thawed

1 1/2-cups chopped fresh strawberries

1-tablespoon finely grated lemon peel

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1-Heat oven to 350ยฐF. Spray 13×9-inch pan with cooking spray.

2-In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3-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.

4-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.

5-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.

ENJOY!!

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