This Raspberry Poke Cake is a delicious summer treat that is sure to please! It is super simple and easy to make but packed with delicious lemon and raspberry flavors. Give this delightful dessert a try the next time you’re looking for something special for your family.
One of my favorite things about this delicious cake is that it’s super quick and easy to make. And, all you need is a few simple ingredients, and you will have a simple dessert that’s perfect for summer parties, cookouts, and so much more. Plus, the bright colors make it look amazing on your dessert table.
Why You’ll Love This Recipe
- The combination of lemon and raspberry in this cake is unbeatable!
- The tartness of the raspberries blends perfectly with the sweet, creamy frosting.
- Plus, it’s so easy to make that even a novice baker can make it look like a professional baked treat.
- And, your friends and family will be sure to love it!
You will need a handful of ingredients to help you make this delicious summer cake recipe. The best thing about this recipe is that all these ingredients are easy to find at your local grocery store so you don’t have to worry about tracking down any specialty ingredients.
- hot water
- raspberry flavored gelatin mix
- white cake mix
- frozen lemonade concentrate
- canola oil
- large egg whites
- vanilla frosting
- frozen whipped topping such as Cool Whip
- fresh raspberries
- lemon peels for topping
You will need a few kitchen tools to help you make this delicious cake gather these tools and get ready to enjoy this refreshing summer treat with your friends and family.
- mixing bowls
- 9×13 baking sheet
- stand mixer – or a hand mixer can be used
- squeeze bottle – optional
- wooden spoon
- butter knife
How to Make Raspberry Poke Cake
Making this delicious lemon and raspberry poke cake is so simple. Just follow the instructions below and you will have a sweet and refreshing dessert that your whole family will love in no time at all.
Step 1: Preheat the oven and prepare your baking dish
Preheat oven to 350 degrees and spray a 9×13 baking dish.
Step 2: Make the gelatin
In a small bowl, mix until combined with the hot water and gelatin. Allow to cool to room temperature.
Step 3: Make the cake batter
Using a standing mixer, beat until combined with the cake mix, 1/4 C jello, 1/4 C lemonade concentrate, water, oil, and egg whites.
Step 4: Bake the cake
Pour batter into the baking dish and bake for 35-40 minutes or until a toothpick comes out clean. Using the bottom of a wooden spoon or bamboo skewer, poke holes all over the cake.
Step 5: Add the gelatin to a squeeze bottle
Pour 3 tbsp of the jello into a squeeze bottle and set aside.
Step 6: Whisk the remaining jello and lemonade together
In a small bowl, whisk together 1 tbsp of the jello and 1/4 C of lemonade concentrate. Pour the mixture over the cake, making sure the mixture gets into the holes.
Step 7: Chill the cake
Allow to cool for 2 hours in the fridge.
Step 8: Make the frosting and frost the cake
In a large bowl, fold together the frosting and cool whip. Frost over the cake with the whipped topping mixture.
Step 9: Decorate the cake
Using the squeeze bottle, pipe on lines of the jello across the cake. And then, using a butter knife, pull the knife through the lines to create zig-zags. Top with raspberries and lemon peels. Cut into slices and enjoy!
Storage – The cake will last for up to 4 days stored in the refrigerator.
Freezing – The cake can be frozen for up to 3 months. Wrap the cake in plastic wrap before freezing it for best results. Thaw in the fridge overnight.
We hope you love this delicious raspberry poke cake recipe! With its zesty lemon and tart raspberry flavors, it’s sure to be a hit with family and friends alike. Enjoy!
Here are a few tips that you can use to ensure that this cake turns out perfectly every time that you make it.
- Make sure that you bake your cake until it is completely cooked through. To check, insert a toothpick into the center of the cake and if it comes out clean, then the cake is fully baked.
- Don’t forget to poke holes all over the surface of your cake before adding on any of your other ingredients.
- If you don’t have a squeeze bottle instead of you can a bowl and spoon to spread the raspberry topping onto the cake.
- Make sure that you always store this cake in the fridge so that the whipped topping doesn’t melt.
Do you have questions about this delicious recipe? Here are the answers to the most commonly asked questions for this recipe.
How far in advance can you make a poke cake?
You can make this cake up to 24 hours in advance.
What is poke cake made of?
Poke cakes are made of a cake base, a gelatin or pudding filling, and topped with a whipped topping frosting.
Why is it called poke cake?
It’s called a poke cake because you poke a lot of holes into the cake and then pour the filling into the holes. This makes the cake extra moist.
Here’s a few more delicious poke cakes to see…
Raspberry Poke Cake
This Raspberry Poke Cake is easy to make and is burstig with sweet raspberry flavor. If you are looking for a simple dessert to make this is the recipe for you.
- 1 cup hot water
- 3 ounces raspberry flavored jello
- 15.25 ounces white cake mix
- 1/2 cup thawed lemonade concentrate
- 1/4 cup water
- 1/3 cup canola oil
- 4 large egg whites
- 16 ounces vanilla frosting
- 1 cup whipped topping thawed
- 1/2 cup raspberries
- Lemon peels for topping
Preheat oven to 350 degrees and spray a 9x13 baking dish
In a small bowl, mix until combined the hot water and jello. Allow to cool to room temperature.
Using a standing mixer, beat until combined the cake mix, 1/4 C jello, 1/4 C lemonade concentrate, water, oil and egg whites
Pour batter into the baking dish and bake for 35-40 minutes or until a toothpick comes out clean
Using the bottom of a wooden spoon or bamboo skewer, poke holes all over the cake
Pour 3 tbsp of the jello into a squeeze bottle and set aside
In a small bowl, whisk together 1 tbsp of the jello and 1/4 C of lemonade concentrate
Pour the mixture over the cake, make sure the mixture gets into the holes.
Allow to cool for 2 hours in the fridge
In a large bowl, fold together the frosting and cool whip
Frost over cake
Using the squeeze bottle, pipe lines of the jello across the cake
Using a butter knife, pull the knife through the lines to create zig-zags
Top with raspberries and lemon peels
Cut into slices and enjoy!
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