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Raspberry-Lemonade Cake

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  • Prep 25 min
  • Total 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.
Created May 23, 2018
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Ingredients

  • 1 cup very hot water
  • 1 box (4-serving size) Jell-O™ raspberry-flavoured gelatin
  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • 1/2 cup frozen (thawed) lemonade concentrate
  • 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

Steps

  •  
    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 centre 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

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    For a shower dessert, garnish each piece with a small paper beverage umbrella.
  • Tip 3
    If you plan to tote this cake, be sure to use an insulated cooler to keep it cold.

Nutrition Information

91.8 Calories, 7.5g Total Fat, 1g Protein, 6.1g Total Carbs, 2.7g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
91.8
Total Fat
7.5g
Saturated Fat
1.1g
Trans Fat
2g
Cholesterol
3.8mg
Sodium
7.1mg
Total Carbs
6.1g
Dietary Fiber
2.7g
Sugars
2.7g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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