Lemon raspberry poke cake on a white plate with fresh raspberries and a lemon slice on top
Desserts

Lemon Raspberry Poke Cake

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This lemon Raspberry Poke Cake is a perfect summer dessert recipe that everyone will love. Light and fluffy lemon cake is packed with raspberry flavors, and topped with a refreshing layer of cool whip. This is by far my favorite cake recipe, and is always requested when I bring desserts for a crowd.

Lemon raspberry poke cake on a white plate with fresh raspberries and lemon wedges for garnish

This Lemon Raspberry Poke Cake

Lemon Raspberry Poke Cake Ingredients

  • Lemon Cake Mix with Ingredients listed on box: Any brand of cake mix will work. I always find that I stock up on the Kroger brand when my local grocery store has their cake mixes on sale.
  • Raspberry Jello: You will only need the smaller 3 oz. box of raspberry jello. Again any brand will work.
  • Boiling Water: Place water in the microwave for 3-4 minutes until it reaches a state of boiling. You want the water hot enough to completely dissolve the jello.
  • Raspberry Preserves: I prefer to use preserves in this recipe because it has more fruit chunks, unlike jam or jelly. Feel free to use jam or jelly if that’s what you have on hand.
  • Cool Whip: place cool whip in the fridge and allow it to fully thaw out before spreading it over your cake.

How to make raspberry poke cake

  • Start by preheating your oven to 350F and lightly grease a 9×13 baking dish. Set aside.
  • Prepare lemon cake mix according to the package directions, and bake in a preheated oven according to the package. Allow the baked cake to cool completely.
  • Once cool, poke holes in cake half way down with a wooden spoon or fork. There is no set number of holes, but you want plenty of places to fill.
  • In a medium size mixing bowl add boiling water and jello and stir to dissolve.
  • Pour the jello evenly over the cake making sure to fill all the holes.
  • In a small bowl microwave preserves for about 30 seconds, making it easier to spread. Pour preserves over cake and spread evenly.
  • Top with thawed cool whip and place in the fridge for at least 4 hours to allow the jello to fully set. Slice and enjoy!
Lemon raspberry poke cake on a white plate with fresh raspberries and a lemon slice on top

How to store leftover poke cake

If you happen to have any leftovers when you bake and share this delicious cake recipe, you will want to cover and store in the fridge for 2-3 days. I like to put a few toothpicks in the top of the cake before I cover it with saran wrap. This will keep the cool whip topping from sticking to the saran wrap and pulling it off of the cake.

Lemon raspberry poke cake on a white plate with fresh raspberries and a lemon slice on top

Lemon Raspberry Poke Cake

This lemon Raspberry Poke Cake is a perfect summer dessert recipe that everyone will love. Light and fluffy lemon cake is packed with raspberry flavors, and topped with a refreshing layer of cool whip. This is by far my favorite cake recipe, and is always requested when I bring desserts for a crowd.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Calories: 220kcal
Author: April

Ingredients

  • 1 lemon cake mix with ingredients listed on box
  • 1 3 oz. box raspberry jello
  • 2 cups boiling water
  • 1 10 oz. jar raspberry preserves
  • 1 8 oz. tub cool whip, thawed
  • fresh raspberries and lemons for garnish

Instructions

  • Preheat oven to 350F and lightly grease a 9×13 baking dish.
  • Prepare lemon cake mix according to package directions and pour into prepared baking dish. Bake cake according to the package directions. Allow baked cake to cool completely.
  • Once cool, poke holes in cake half way down with a wooden spoon or fork. There is no set number of holes, but you want plenty of places to fill.
  • In a medium size mixing bowl add boiling water and jello and stir to dissolve. Pour the jello evenly over the cake making sure to fill all the holes.
  • In a small bowl microwave preserves for about 30 seconds, making it easier to spread. Pour preserves over cake and spread evenly.
  • Top with thawed cool whip and place in the fridge for at least 4 hours to allow the jello to fully set. Slice and enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 54.8g | Protein: 1g | Fat: 3.7g | Saturated Fat: 1.7g | Cholesterol: 0.4mg | Sodium: 250mg | Sugar: 3.7g

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