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.
Servings 12 servings
- 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