Well hello there Spring and Summer. We’ve missed you! If you need a seriously easy dessert that packs a little fruity goodness into your warm weather days, add Raspberry Lemonade Poke Cake to your list of favorites.
Raspberry Lemonade Poke Cake
This cake is almost effortless. You’ll be using a cake mix, some Jello, frozen lemonade, Cool-Whip and a container of frosting. No hard to find ingredients here.
So this is a poke cake, and if you’ve ever made one you know how pretty and moist they are. I love cutting into a poke cake. It’s like a tasty drop of colorful art in each slice!
I use the end of a wooden spoon to make my “pokes” because I like a nice size drop of flavor and color. Other folks use everything from wooden skewers to straws. Use whatever you have on hand.
How do you tell whether a cake is done?
There are several ways to know whether it’s time to take the cake out of the oven.
Stick a toothpick in the center and see if it comes out clean.
Touch it lightly in the center to determine whether it’s ready. When it feels firm and a little springy to the touch, it’s ready to come out of the oven.
The sides of the cake will begin to pull away from the pan. Be sure to take it out before the sides are completely away from the pan. If you leave it in until the cake has basically shrunk, it’s overdone. The edges will be crunchy and not soft the way cake should be.
You can also take the temperature of the cake. Once it’s at 210 using a baking thermometer, it’s all ready!
Raspberry Lemonade Poke Cake
- 1 cup hot water
- 3 ounce box of raspberry flavored jello
- 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
- 1 container of vanilla frosting
- 1 cup coolwhip
- 1/2 cup raspberries
- Lemon peels for topping
- 1 plastic squeeze bottle
- 1 wooden spoon or bamboo skewer
- Preheat oven to 350 degrees and spray a 9×13 baking dish.
- In a small bowl, mix until combined the hot water and jello. Allow to cool to room temperature.
- Using a standing mixer, beat until combined the cake mix, 1/4 C jello, 1/4 C lemonade concentrate, water, oil and egg whites.
- Pour batter into the baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
- Using the bottom of a wooden spoon or bamboo skewer, poke holes all over the cake.
- Pour 3 tbsp of the jello into a squeeze bottle and set aside.
- In a small bowl, whisk together 1 tbsp of the jello and 1/4 C of lemonade concentrate.
- Pour the mixture over the cake, make sure the mixture gets into the holes.
- Allow to cool for 2 hours in the fridge.
- In a large bowl, fold together the frosting and cool whip.
- Frost over cake.
- Using the squeeze bottle, pipe lines of the jello across the cake.
- Using a butter knife, pull the knife through the lines to create zig-zags.