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Mello Yellow Poke Cake Recipe | Lemon Cake

A slice of amazing Mello Yellow Poke Cake.

Make this Mello Yellow Poke Cake for a delicious dessert with a zesty twist. A delicious lemon cake made with a classic soda and pineapple, you and your family will want to have this poke cake again and again!

Mello Yellow Poke Cake Recipe

Ingredients you will need:

  • 1 (16.5 oz.) package lemon cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 12 ounces Mello Yellow soda
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) tub frozen whipped topping
  • 1/2 cup toasted or plain sweetened flaked coconut

Place 1 package lemon cake mix in a 9″ by 13″ pan. Make a well in the center of the cake mix.

Kristi pats a well in the center of cake mix with the Rada Non-Scratch Spoon.

Pour 3 eggs, 1/3 cup vegetable oil, and 12 ounces Mello Yellow soda into the well.

Kristi pours Mello Yellow soda into her Rada Rectangular Baker.

Mix until blended.

Kristi stirs with the Rada Handi-Stir.

Fold in an 8 oz. can of crushed, drained pineapple. Spread the batter evenly and bake according to package directions (should be approximately 45 minutes).

Kristi uses the Rada Mixing Spatula to put pineapple int he Rada Rectangular Baker.

Once the baking is done, poke holes inside it with a wooden spoon.

Kristi pokes holes into the baked cake.

Drizzle a 14 oz. can of sweetened, condensed milk over the cake. Allow it to cool.

Kristi pours glaze over the poke cake.

Spread an 8 oz. tub of whipped topping over the cake.

Kristi spreads whipped topping over the cake using the Rada Party Spreader.

Top with 1/2 cup flaked, toasted coconut. Refrigerate for at least 2 hours.

Kristi adds toppings to the cake.

Serve and enjoy!

Kristi poses with the completed Mello Yellow Poke Cake.

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Mello Yellow Cake Video Recipe


Start Video Transcript

Hi, Kristi in the Rada Kitchen, and today we’re going to make a Mello Yellow Poke Cake. This is a recipe out of our Dump and Bake Desserts cookbook.

First, put a package of lemon cake mix into a 9” by 13” pan like this Rada Rectangular Baker and make a well in the center. Add three eggs, one third cup vegetable oil, and 12 ounces of Mello Yellow soda. Whisk until blended. Fold in a can of crushed, drained pineapple. Spread the batter evenly in the pan. Bake as directed on the cake mix package or until the cake tests done with a toothpick. With the handle of a wooden spoon, poke holes in the cake. Drizzle a 14 ounce can of sweetened, condensed milk over the cake, filling the holes and allow it to cool.

Spread an 8 ounce tub of whipped topping over the cake and sprinkle with half a cup of flaked, toasted coconut. Refrigerate for at least two hours. And here you have a fantastic Mello Yellow Poke Cake. Be sure to subscribe to our YouTube channel and visit our website at

End of Video Transcript

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