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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!
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
253
kcal
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:
253
kcal
|
Carbohydrates:
55
g
|
Protein:
3
g
|
Fat:
2
g
|
Sodium:
338
mg
|
Sugar:
32
g