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A close-up of a slice of lemon berry poke cake with whipped cream, strawberries, and blueberries on a white plate.
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summer cakes​

Need fresh summer cakes with fruit? Explore 10 delicious options and learn how to bake our crowd-pleasing berry lemon poke cake. Grab the recipe now!
Course Snack
Cuisine American
Keyword summer cakes
Prep Time 15 minutes
Cook Time 30 minutes
2 hours
Total Time 2 hours 45 minutes
Servings 12 Serving
Calories 310kcal
Author C. Sophie

Ingredients

  • 1 box lemon cake mix plus required water, oil, and eggs
  • 14 oz can sweetened condensed milk
  • 3.4 oz box instant vanilla pudding mix
  • 2 cups cold milk
  • 8 oz tub whipped topping thawed
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries hulled and sliced

Instructions

  • Preheat oven and bake the lemon cake in a 9x13 baking dish according to the package instructions.
  • While the cake is still warm, use the round handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
  • Pour the sweetened condensed milk evenly over the top, letting it soak into the poked holes.
  • In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken, then pour it over the cake, spreading evenly into the holes.
  • Place the cake in the refrigerator to cool completely, about 1 to 2 hours.
  • Once the cake is completely chilled, spread the whipped topping evenly over the surface.
  • Arrange the fresh blueberries and sliced strawberries on top of the whipped topping just before serving. Keep refrigerated to prevent melting.

Notes

Serving Size: 1 slice, Calories: 310, Total Fat: 12g, Saturated Fat: 6g, Carbohydrates: 48g, Sugars: 34g, Protein: 4g