Ingredients

Lemon Cake: One 9×13 cake, baked and cooled

Lemon Jell-O Mix: One 3 oz box of lemon instant Jell-O mix

Whipped Topping: 8 oz, thawed

Instant Lemon Pudding Mix: One small box

Cold Milk: 1 1/2 cups

Garnish: Lemon slices and sprinkles (optional)

Instructions

Step 1: Prepare the Cake Base

Use the handle of a wooden spoon, skewer, or chopstick to poke holes over the entire surface of the cooled lemon cake.

Step 2: Add the Lemon Jell-O

Prepare the lemon Jell-O by dissolving it in 1 cup boiling water, then add 1/2 cup cold water.

This is 1/2 cup less water than the directions on the box to make it more concentrated.

Pour the prepared Jell-O over the cake, making sure to get some into each hole and covering the surface.

Refrigerate the cake for at least three hours or overnight.

Step 3: Make the Lemon Whipped Topping

Whisk together the cold milk and instant lemon pudding mix until smooth.

Let it sit for about one minute to thicken slightly, then fold in the whipped topping until fully incorporated.

Step 4: Assemble and Serve

Spread the lemon topping evenly over the surface of the cake. Refrigerate until ready to serve. Just before serving, garnish with lemon slices and sprinkles if desired.

Enjoy this refreshing and easy-to-make lemon poke cake!