Lemon Raspberry Poke Cake is made with lemon cake mix, then raspberry jam is poked into the cake and topped with raspberry whipped cream!
LEMON RASPBERRY POKE CAKE
My poke cake recipes are by far the most popular recipes on my website! So, I try to give y'all what you love and think of new and different poke cakes. I thought I would try a lemon inspired one with jam instead of pudding. It turned out so good! I swirled a bit into the whipped topping - yum!
TIPS FOR MAKING THIS POKE CAKE:
You could use blueberry preserves or even strawberry preserves with this!
- Try switching up the combinations of cake flavors and preserve flavors. You can get really creative with this basic recipe!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lemon cake mix
- ingredients needed to make cake mix
- raspberry preserves (or jam)
- water
- frozen whipped topping (COOL WHIP)
Optional toppings:
- fresh raspberries
- fresh mint
HOW TO MAKE LEMON RASPBERRY POKE CAKE:
Preheat oven to 350F degrees. Prepare cake mix according to package directions.
Using the handle of a wooden spoon, poke holes in the warm cake.
In a medium bowl, whisk together ¾ cup preserves with 4 tbsp water.
Pour raspberry mixture over cake. Make sure to aim for the holes.
Cover and refrigerate until chilled. Spread whipped topping over cooled cake. Drop remaining ¼ cup preserves by teaspoonfuls over cake, swirling gently into topping.
Slice and serve. Garnish with fresh raspberries and mint (optional.)
CRAVING MORE RECIPES? GIVE THESE A TRY!
- LEMON BLUEBERRY POKE CAKE
- SHIRLEY TEMPLE POKE CAKE
- EASY RASPBERRY CHOCOLATE TART
- RASPBERRY UPSIDE DOWN CAKE
- RASPBERRY HONEY BUTTER
LEMON RASPBERRY POKE CAKE
Ingredients
- 1 box lemon cake mix
- 1 cup raspberry preserves divided use
- 4 tbsp water
- 1 8 oz tub frozen whipped topping (COOL WHIP), thawed
Optional toppings:
- fresh raspberries
- fresh mint
Instructions
- Preheat oven to 350f degrees. Prepare and bake cake mix according to package directions.
- Using the handle of a wooden spoon, poke holes in the warm cake.
- In a medium bowl, whisk together ¾ cup preserves with 4 tbsp water.
- Pour preserve over cake - making sure it gets down into the holes.
- Cover and refrigerate until chilled.
- Spread whipped topping over cooled cake.
- Drop remaining ¼ cup preserves by teaspoonfuls over cake, swirling gently into topping.
- Garnish with fresh raspberries and mint (optional)
Video
Notes
Nutrition
Originally published: July 2017
Updated & republished: April 2021
How about Meyers Lemon Curd to fill the holes? Or pudding, & Lemon Curd for frosting? I think I will try that after I master Boston Cream Poke Cake. I have not tried it yet, but I'm going to give the rating 5 stars. I have to make sure I make it for gatherings so I don't eat the whole thing!!!
I am so glad to see a revival of the jello /pudding poke cake from my childhood. My mother would make them particularly in the summer when air conditioners in small towns sat in windows and women baked at dawn because it was the coolest part of the day. The poke cake heyday was the 50s to the 70s. Why they went out of favor I do not know. They are a classic. I have made them all my life. Thank you for the revival and a "new twist" on an old favorite. I look forward to trying out some of your innovations... ( I have made layered poke cakes with a fluffy-ish cream cheese icing between layers)
Making this today but discovered I don't have lemon cake mix, only yellow!! I'll let you know how that works!! (I may add a teaspoon or so of lemon extract!!) Fingers crossed
Ha! Well thanks for bringing them back! I love lemon and berries together so I am sure this one will be a hit with me!
I've always wanted to try a poke cake, but I could never find a recipe that I really liked. Thank you for sharing your recipe, I'm definitely going to try!
I sure hope this is THE one that gets you on the poke cake bandwagon. Hope you love it!
looks so good i make glass candy butterflys and dark chocolate ones