My family and I spent a few days over the 4th of July with my extended family, swimming in the river, having campfires, making smores, and watching a fabulous parade and fireworks. We had such a nice time, and part of that is taking turns making meals so no one has to cook all the time. For my meal for the whole gang, I wanted to make dessert a little special, plus knowing my husband’s fondness for all things raspberry, I came up with this pretty cake.
It’s a white cake mix, with lemon jello poked inside and chilled, topped with raspberry sauce and whipped cream. Does that sound good!
My hubby enjoyed it so much, he ate the lion’s share!
INGREDIENTS:
- 1 white cake mix & ingredients to bake it
- One 3 ounce box of lemon jello, plus 1 cup boiling water & 1/2 cup cold water
- 8 ounces cool whip
- 1 heaping cup of frozen raspberries
- 1 cup of raspberry preserves
DIRECTIONS:
Bake your cake according to the package instructions, and then let cool for a few minutes.
Mix lemon jello with 1 cup of boiling water, and stir till gelatin is dissolved, then mix in the cold water.
Poke holes in the cake using a skewer or large fork.
Pour the jello mixture over the cake and chill for at least 3 hours.
To make the raspberry sauce, in a sauce pan, combine the raspberries and jam.
Stir occasionally over medium to low heat, till the mixture is nice and thick and combined.
Chill this sauce while the jello cake is chilling.
Then spread out the sauce over the top of the cake.
Finally, cover it all with the whipped topping, and chill till you are ready to serve.
Lemon Raspberry Cake
Ingredients
- 1 white cake mix & ingredients to bake it
- One 3 ounce box of lemon jello plus 1 cup boiling water & 1/2 cup cold water
- 8 ounces cool whip
- 1 heaping cup of frozen raspberries
- 1 cup of raspberry preserves
Instructions
- Bake your cake according to the package instructions, and then let cool for a few minutes.
- Mix lemon jello with 1 cup of boiling water and stir till gelatin is dissolved, then mix in the cold water.
- Poke holes in the cake using a skewer or large fork.
- To make the raspberry sauce, in a sauce pan, combine the raspberries and jam.
- Stir occasionally over medium to low heat, till the mixture is nice and thick and combined.
- Chill this sauce while the jello cake is chilling.
- Then spread out the sauce over the top of the cake.
- Finally, cover it all with the whipped topping, and chill till you are ready to serve.
- Refrigerate any leftovers.
The prep time does not include the chilling.
It’s such a fun and pretty cake!
You could always substitute the lemon jello for raspberry jello if you prefer!
Hope you enjoy!
Terri Hughes says
This cake looks so good……can’t wait to make it. Love your recipes!
Liz @ Infuse With Liz says
Wow that looks heavenly! Lemon and raspberry- great combo! I like that this looks easy enough to do and has good results!
My aunt used to make a lemon cake that you poked holes into but it was topped with a warm lemony icing that drizzled it’s way into the holes. It would make you pucker up!!
Margo says
Sounds delicious!! 🙂
Miz Helen says
Your Lemon Raspberry Cake will be great this summer! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen