Raspberry Lemonade Poke Cake
Raspberry Lemonade Poke Cake is an easy cake mix recipe that's perfect for spring or summer get-togethers! This tangy raspberry cake is made with frozen lemonade, jello, vanilla frosting, and more!
Servings: 16
Calories: 209kcal
Ingredients
Ingredients
- 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
Instructions
Directions
- Preheat oven to 350 degrees and spray a 9x13 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.
Notes
Top with raspberries and lemon peels.
Cut into slices and enjoy!
Nutrition
Calories: 209kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 1mg | Sodium: 266mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg