Lemon Raspberry Poke Cake
Back in 2012, I shared a recipe on here for Banana Pudding Poke Cake (my first attempt at a pudding poke cake was this Oreo Pudding Poke Cake). It was a take on those classic Jello Poke Cakes from the 70’s. That recipe took off like a fireball. Pinterest came along and helped it spread to the masses. That particular recipe was copied lots of times. What was really strange is I recently saw it on the cover of the Taste of South magazine. They did a homemade version of it and not my boxed cake version. But I kinda feel like I had a hand in starting the poke cake revival. It’s been over 5 years now and you see them (and so many different versions) ALL over the internet now. I know this is braggadocious of me but you saw it here first, folks. 😉
Cake mix and jam
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. Seriously, just go up there into my search bar and type ‘poke cakes’ and you’ll find a ton to make for the next two years! Ha! Since I love lemon (and I know quite a few of you do too!) 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! You could use blueberry preserves or even strawberry preserves with this. It’s all good!
Ingredients:
1 box lemon cake mix
ingredients needed to make cake mix
1 cup raspberry preserves (or jam), divided use
4 tbsp water
1 (8 oz) tub frozen whipped topping (COOL WHIP), thawed
Optional toppings:
fresh raspberries
fresh mint
Directions:
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 3/4 cup preserves with 4 tbsp water.
Pour over cake.
Make 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)
Tastes like summer!
Enjoy!
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 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 tbsp water.
- Pour over 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)
looks so good i make glass candy butterflys and dark chocolate ones
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!
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!
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
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)