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Lemon Raspberry Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Author Joyful Homemaking


  • 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


  • 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.