Raspberry Lemon Jello Poke Cake
User Reviews
5
Raspberry Lemon Jello Poke Cake
Description
Raspberry Lemon Jello Poke Cake starts with a classic lemon cake mix baked until golden and cooled. The defining feature is poking the cake with holes then pouring over dissolved raspberry Jell-O, which seeps into the cake to infuse bright raspberry flavor. Once chilled, a thick layer of lemon instant pudding adds a smooth creamy top that contrasts with the tender but slightly spongy cake. Fresh raspberries garnish the cake for an extra hint of tart fruitiness and a fresh finish.
The combination of lemonade-inspired citrus and sweet raspberry makes for an inviting dessert that offers both creamy and jiggly textures from pudding and Jell-O respectively. Baking the cake in a 9x13 pan creates a family-sized treat that is ideal for parties or potlucks. The chilling steps allow each layer to set properly without losing moisture.
This cake is best served chilled and can be kept refrigerated until serving. The fresh raspberries added just before serving prevent sogginess and maintain their texture. This dessert pairs well with light menus or as a bright foil after rich meals.
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup neutral cooking oil generic cooking oil
- 3 egg
- 1 (3 ounce package) raspberry instant Jell-O mix
- 1 cup water boiling
- 1/2 cup water ice cold
- 2 (3.4 ounce package) lemon Jell-O instant pudding mix
- 3 cups milk 2% or whole
- raspberries fresh
Instructions
- Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions. Let cake cool completely - about 1 hour. Level the top of the cake if desired. Using a fork, poke small holes all over the top of the cake.
- Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
- Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
- Refrigerate cake for 2 hours.
- While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
- Frost the cake with the pudding and keep refrigerated until ready to serve.
- Garnish the cake with fresh raspberries just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 391mg | 16% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 160IU | 3% |
| Calcium | 168mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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