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Raspberry-Lemonade Cake

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.

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( 135 Ratings)

135 Ratings

5 Stars 48%

4 Stars 27%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 40 )

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Prep Time 25 min
Total Time 2 hr 0 min
Servings 12

Ingredients

1: cup very hot water

1: box (4-serving size) 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 frozen (thawed) whipped topping

1 1/2: cups fresh raspberries, if desired

: Lemon peel strips, if desired

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 0mg; 0%;
Sodium: 350mg; 350%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 0g 0% Sugars 45g 45% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 40 Reviews View All

Posted 4/11/2013 6:32:40 AM REPORT ABUSE tammy93 said:

Rating:

This is a good cake. DEFINITELY make it a day ahead and let it sit in the fridge. The taste improves so much as the flavors blend overnight.

This reply was: Helpful Inspiring

Posted 4/5/2013 7:48:43 PM REPORT ABUSE nursebette said:

Rating:

This is for irishfancy I think if you use lemon juice with a little sugar it should work in place of the concentrate

This reply was: Helpful Inspiring

Posted 4/4/2013 5:35:23 PM REPORT ABUSE irishfancy said:

Rating:

I really want to make this cake but there's a problem. The country I live in does not have frozen concentrate, does anyone know of a substitute? No Cool Whip either, but I have learned to use unsweetened whipped cream as a substitute. People here don't like things too sweet.

This reply was: Helpful Inspiring