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Raspberry Lemon Poke Cake
White cake mix, raspberry jello, lemon pudding cream cheese frosting, garnished with raspberries and lemons
Course Dessert
Cuisine American
Keyword Dessert, lemon, Poke Cake, Raspberry
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
3 hours hours
Total Time 3 hours hours 45 minutes minutes
Servings 12 People
Calories 366kcal
Mixing Bowl, , spatula
Electric Mixer
Cake Pan
- 1 box White Cake Mix
- 3 Eggs
- ½ cup Oil
- 1 cup Water
Jello
- 1 Box(3.5 oz) Raspberry Jello
- 1 cup Hot Water
- ½ cup Cold Water
Frosting
- 1 block (8 oz) Cream Cheese
- 1 cup Powdered Sugar
- 1 box (3.5 oz) Lemon Instant Pudding
- ½ cup Butter
- 1 tub Cool Whip or Whipped Cream
- teaspoon Vanilla Extract
Preheat oven to 350°
Bake cake as directed on the box-cool completely
Poke holes in the cake with the handle of a wooden spoon or similar
Make jello as directed on the box - pour over the cake fill the holes (I use the quick set method) reducing cold water to ½ cup
Refrigerate for at least 3 hours allowing Jello to set
Lemon Pudding Frosting
Cream together with an electric mixer on medium high the softened cream cheese and softened butter
Slowly add in powdered sugar and lemon pudding and vanilla extract
When smooth fold in the cool whip
Frost the cake and garnish with fresh raspberries and lemon slices