Lemon Raspberry Poke Cake
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5 from 3 votes

Lemon Raspberry Poke Cake

Lemon Raspberry Poke Cake starts off with a lemon cake mix, then raspberry preserves are poked into the cake and topped with raspberry whipped topping!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Lemon Raspberry Poke Cake
Servings: 12
Calories: 253kcal
Author: Brandie @ The Country Cook


  • 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


  • 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)


Blueberry and Strawberry preserves will also work for this.


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