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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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    7K
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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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
91.8
Calories from Fat
130
% Daily Value
Total Fat
7.5g
12%
Saturated Fat
1.1g
6%
Trans Fat
2g
Cholesterol
3.8mg
1%
Sodium
7.1mg
0%
Total Carbohydrate
6.1g
2%
Dietary Fiber
2.7g
11%
Sugars
2.7g
Protein
1.0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
19.40%
19%
Calcium
1.70%
2%
Iron
1.60%
2%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Trademarks referred to herein are the properties of their respective owners.

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