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Raspberry-Lemonade Cake

 138 Ratings
43 Comments
  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 12
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Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

Ingredients

1
cup very hot water
1
box (4-serving size) Jell-O™ raspberry-flavored gelatin
1
box Betty Crocker™ SuperMoist™ white cake mix
1/2
cup frozen (thawed) lemonade concentrate
1/4
cup water
1/3
cup vegetable oil
4
egg whites
1
container Betty Crocker™ Whipped vanilla frosting
1
cup Cool Whip™ frozen whipped topping, thawed
1 1/2
cups fresh raspberries, if desired
Lemon peel strips, if desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
  • 2 In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
  • 3 Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  • 4 In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Expert Tips

For a shower dessert, garnish each piece with a small paper beverage umbrella.

If you plan to tote this cake, be sure to use an insulated cooler to keep it cold.

Nutrition Information

No nutrition information available for this recipe.
Trademarks referred to herein are the properties of their respective owners.

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