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Lemon Raspberry Poke Cake (+Video)

ByBrandie @ The Country Cook
7 Comments
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Lemon Raspberry Poke Cake is made with lemon cake mix, then raspberry jam is poked into the cake and topped with raspberry whipped cream!

A SIMPLY DELIGHTFUL POKE CAKE RECIPE

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!

Lemon Raspberry Poke Cake - slice shown on a white plate, slice topped with a fresh raspberry with a mint leaf.

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!
Lemon Raspberry Poke Cake recipe from The Country Cook, slice of cake shown on a small round plate topped with a fresh raspberry and a piece of mint

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)
lemon raspberry poke cake ingredients: lemon cake mix, eggs, oil, water, raspberry preserves, water, frozen whipped topping.

HOW TO MAKE LEMON RASPBERRY POKE CAKE:

Preheat oven to 350F degrees. Prepare cake mix according to package directions.

lemon cake mix batter in a white baking dish.

Using the handle of a wooden spoon, poke holes in the warm cake.

evenly spaced holes poked in fully baked lemon cake mix.

In a medium bowl, whisk together 3/4 cup preserves with 4 Tablespoons water.

whisking together raspberry preserves with water in a clear bowl.

Pour raspberry mixture over cake. Make sure to aim for the holes.

pouring raspberry preserves into lemon cake mix.

Cover and refrigerate until chilled. Spread whipped topping over cooled cake. Drop remaining 1/4 cup preserves by teaspoonfuls over cake, swirling gently into topping.

raspberry preserves dolloped on whipped cream on top of lemon cake.

Slice and serve. Garnish with fresh raspberries and mint (optional.)

slice of Lemon Raspberry Poke Cake on a white plate with a bite cut out.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Lemon Raspberry Poke Cake recipe

Lemon Raspberry Poke Cake (+Video)

Lemon Raspberry Poke Cake is made with lemon cake mix, then raspberry jam is poked into the cake and topped with raspberry whipped cream!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Lemon Raspberry Poke Cake
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12
Calories: 253kcal
Author: Brandie @ The Country Cook

Ingredients

  • 15.25 ounce box lemon cake mix
  • 1 cup raspberry preserves divided use
  • 4 Tablespoons water
  • 8 ounce 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 3/4 cup preserves with 4 Tablespoons water.
  • Pour this mixture evenly over the cake – making sure it gets down into the holes.
  • Cover and refrigerate until chilled.
  • Spread whipped topping over cooled cake.
  • Drop remaining 1/4 cup preserves by teaspoonfuls over cake, swirling gently into topping.
  • Garnish with fresh raspberries and mint (optional)

Video

Notes

Blueberry and Strawberry preserves will also work for this.

Nutrition

Calories: 253kcal | Carbohydrates: 55g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 338mg | Potassium: 57mg | Sugar: 32g | Vitamin A: 60IU | Vitamin C: 2.5mg | Calcium: 103mg | Iron: 1.2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: July 2017
Updated & republished: April 2021

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7 Comments

  1. 5 stars
    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!!!

    Reply

  2. 5 stars
    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)

    Reply

  3. 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

    Reply

  4. 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!

    Reply

  5. 5 stars
    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!

    Reply