Description
This Raspberry Lemonade Poke Cake combines the tartness of lemonade and raspberries with the sweetness of a white cake, all topped with creamy frosting and fresh fruit. Perfectly moist with bursts of raspberry jelly, this cake is ideal for summer gatherings or afternoon treats.
Ingredients
Scale
Jello Mixture
- 1 cup hot water
- 3 ounce box of raspberry flavored jello
Cake Batter
- 1 box of Duncan Hines white cake mix
- 1/2 cup thawed lemonade concentrate
- 1/4 cup water
- 1/3 cup canola oil
- 4 large egg whites
Topping and Garnish
- 1 container of vanilla frosting
- 1 cup Cool Whip
- 1/2 cup raspberries
- Lemon peels for topping
- 1 plastic squeeze bottle (for pouring jello)
- 1 wooden spoon or bamboo skewer (for poking holes)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, thawed lemonade concentrate, water, canola oil, and egg whites. Whisk together until smooth and well blended.
- Bake the Cake: Pour the cake batter into a greased 9×13 inch baking pan. Bake according to package instructions, typically about 35 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Raspberry Jello: While the cake is baking, dissolve the raspberry-flavored jello powder in 1 cup of hot water. Stir until completely dissolved and set aside to cool slightly.
- Prepare the Cake for Poking: Once the cake has cooled, use the wooden spoon handle or a bamboo skewer to poke holes all over the top of the cake, spaced about 1 inch apart. Ensure you don’t poke all the way through the bottom, just through the cake’s top layer.
- Pour the Jello: Transfer the raspberry jello into the plastic squeeze bottle for easier application. Squeeze the jello evenly into each hole in the cake, allowing it to soak in fully.
- Chill the Cake: Refrigerate the cake for at least 2 hours or until the jello has set inside the cake.
- Mix the Frosting and Cool Whip: In a bowl, gently fold the vanilla frosting and Cool Whip together until combined and fluffy.
- Frost the Cake: Spread the frosting and Cool Whip mixture evenly over the top of the cake.
- Garnish: Decorate the top with fresh raspberries and lemon peels for a bright, attractive finish.
- Serve: Cut into squares and serve chilled for best flavor.
Notes
- Use thawed but cold lemonade concentrate for best integration into the batter.
- Allow the cake to cool completely before poking holes to avoid tearing.
- The plastic squeeze bottle makes pouring the jello into the holes clean and simple.
- Refrigerate the cake after jello is added to let it fully set and prevent melting of the topping.
- Substitute Cool Whip with fresh whipped cream for a lighter, fresher taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
