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Raspberry Lemon Jello Poke Cake

Raspberry Lemon Jello Poke Cake is a cold, refreshing treat! You'll love this moist, tangy lemon and raspberry flavor with light pudding frosting.

Course Dessert
Cuisine American
Keyword Jello Poke Cake, Lemon Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 360kcal
Author Echo Blickenstaff


  • 9x13 inch pan


  • 1 box lemon cake mix
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 3 oz raspberry instant Jell-O mix
  • 1 cup boiling water
  • 1/2 cup ice cold water
  • 2 3.4 oz lemon Jell-o instant pudding mixes
  • 3 cups milk 2% or whole
  • Fresh raspberries


  • Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions.
  • Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
  • Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
  • Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
  • Refrigerate cake for 2 hours.
  • While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
  • Frost the cake with the pudding and keep refrigerated until ready to serve.
  • Garnish the cake with fresh raspberries just before serving.



Calories: 360kcal | Carbohydrates: 53g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 391mg | Potassium: 127mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Calcium: 168mg | Iron: 1.6mg