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.
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!
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
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
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!