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.
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 9x13 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: 1sliceCalories: 220kcalCarbohydrates: 54.8gProtein: 1gFat: 3.7gSaturated Fat: 1.7gCholesterol: 0.4mgSodium: 250mgSugar: 3.7g
Tried this recipe?Let us know how it was!