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Home » Blog » Lemon Raspberry Cake

Jul 13, 2014

Lemon Raspberry Cake

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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.

Lemon Raspberry Poke 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

raspberry cake2DIRECTIONS:

Bake your cake according to the package instructions, and then let cool for a few minutes.

raspberry cake

Mix lemon jello with 1 cup of boiling water, and stir till gelatin is dissolved, then mix in the cold water.

raspberry cake4

Poke holes in the cake using a skewer or large fork.

raspberry cake5

Pour the jello mixture over the cake and chill for at least 3 hours.

raspberry cake3

To make the raspberry sauce, in a sauce pan, combine the raspberries and jam.

raspberry cake6

Stir occasionally over medium to low heat, till the mixture is nice and thick and combined.

raspberry cake7

Chill this sauce while the jello cake is chilling.

raspberry cake8

Then spread out the sauce over the top of the cake.

raspberry cake9

Finally, cover it all with the whipped topping, and chill till you are ready to serve.

Lemon Raspberry Cake, Joyful Homemaking
5 from 1 vote

Lemon Raspberry Cake

Print Recipe
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins

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.
Servings: 6 -8

The prep time does not include the chilling.

It's such a fun and pretty cake!

raspberry-cake12

Lemon Raspberry Poke Cake

You could always substitute the lemon jello for raspberry jello if you prefer!

Lemon Raspberry Poke Cake

raspberry-cake13

Hope you enjoy!

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Comments

  1. Terri Hughes says

    July 14, 2014 at 12:55 am

    This cake looks so good......can't wait to make it. Love your recipes!

    Reply
  2. Liz @ Infuse With Liz says

    July 21, 2014 at 12:24 pm

    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!!

    Reply
    • Margo says

      July 21, 2014 at 9:26 pm

      Sounds delicious!! 🙂

      Reply
  3. Miz Helen says

    May 27, 2015 at 10:17 am

    5 stars
    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

    Reply

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