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Raspberry Lemon Poke Cake
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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
Cook Time 25 minutes
3 hours
Total Time 3 hours 45 minutes
Servings 12 People
Calories 366kcal

Equipment

  • Mixing Bowl, , spatula
  • Electric Mixer
  • Cake Pan

Ingredients

  • 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

Instructions

  • 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