Watermelon Poke Cake
Our Watermelon Poke Cake makes it easy to enjoy the flavors of summer any time of year. Lemon cake is soaked with watermelon Jello, then topped with watermelon Cool Whip for a sweet, tangy, and bright poke cake that’s so easy and so good.
Fall may be here, but that doesn’t mean you have to leave the flavors of summer behind, especially with desserts like this one.
We love the beauty of fall and all the wonderful flavors that come with it. You’ll often find us serving sweet treats like pumpkin swirl brownies or apple cider muffins to family and friends, making fall and winter cozier and tastier.
Of course, as much as we love fall and winter, like everyone else, around February, we’re ready for spring again! LOL. That’s when we make recipes like this lemon watermelon poke cake.
It’s a bright, sweet, summery recipe that combines boxed lemon cake with watermelon Jello soaked into the cake and infused into the Cool Whip topping that makes the coldest day feel like July again.
Table of contents
Why You’ll Love This Recipe
- Limited Ingredients: This recipe uses boxed cake mix, Jello, and Cool Whip, so you only need a few ingredients to make the entire thing.
- So Easy: If you can follow the directions on a box, you can make this recipe. It’s incredibly easy and so convenient.
- All the Flavors of Summer: Every bite is loaded with the sweetness of watermelon, the tang of lemon, and the cool creaminess of whipped topping.
- Customizable: You can change up the ingredients to make all kinds of delicious variations.
- Perfect for Any Occasion: This cake is easy enough for a weeknight dessert but pretty enough for special occasions.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
You can find everything you need in just a couple of aisles at the grocery store!
Variations
- Halloween Cake: Use chocolate or red velvet cake with a red Jello flavor to make a fun Halloween poke cake. You could also use orange Jello for a classic color combo.
- Christmas Cake: Use white, vanilla, butter, or yellow cake with cherry Jello for a red and white Christmas version.
- Fourth of July: Use white cake, a red Jello, and a blue Jello to make a festive Fourth of July Cake.
How to Make Watermelon Poke Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the cake batter according to the package directions. Then, bake at 350°F in a prepared 9×11 baking dish until a toothpick inserted into the center comes out clean. Set aside to cool completely.
- Mix the Jello according to the package directions. Poke holes all over the cake with the handle of a wooden spoon, and pour the Jello over the cake, reserving 3 tbsp of the Jello.
- Mix the Cool Whip and the reserved Jello. Then, spread it evenly over the cake.
- Cover and chill for at least four hours. Then, slice into 2×3-inch pieces and enjoy!
Expert Tips
- Be sure not to poke your holes all the way through your cake. 1/2 to 3/4 of the depth of the cake is ideal. This keeps the cake from falling apart when you slice it.
- Your holes should be 3/4 to 1 inch apart. Again, this helps the cake retain its structure when sliced.
- Your cake should be just warm, not hot, when you pour the Jello over it. This ensures the cake retains its texture and doesn’t get soggy.
- Your Cool Whip should be defrosted before trying to mix in the watermelon Jello.
- While four hours is the minimum amount of time you have to chill this cake, overnight is even better.
Watermelon Poke Cake FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If you pour your Jello mixture over warm cake, it will absorb too much of the liquid too quickly, resulting in a soggy cake.
Three main reasons may have contributed to your cake falling apart. First, you poured the Jello over the cake while it was still hot. Your cake should be just a little warm, not hot, for proper absorption. Second, and closely related, third, you poked holes too deeply into the cake and/or too close together. Poking holes too deep or too close together will prevent the cake from holding its shape when sliced.
Poke cake will last for up to four days in the refrigerator in an airtight container.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Watermelon Poke Cake
Equipment
- large mixing bowl
- 9×11 baking dish
- Wooden spoon
- small bowl
Ingredients
- 15.25 ounces Lemon Supreme Cake Mix
- ⅓ cup Vegetable Oil
- 2 Eggs
- ¼ cup Water
- 1 box Watermelon Jello
- 16 ounces whipped topping
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 .
- 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.
- Cut the Cake into 2 X 3 inch pieces, serve, and enjoy.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
