A Refreshing Summer Dessert You’ll Make on Repeat

If you’re searching for a dessert that perfectly captures the bright, zesty flavors of summer, look no further than this Raspberry Lemonade Poke Cake. Bursting with tart lemon and sweet raspberry, this poke cake is as beautiful as it is delicious. With a vibrant presentation and luscious texture, it’s the ideal treat for birthdays, picnics, potlucks, and family gatherings—or anytime you need a pick-me-up.

This Raspberry Lemonade Poke Cake is especially great for beginner bakers or anyone wanting to whip up a show-stopping dessert without a ton of fuss. Whether you’re a seasoned home cook or just discovering your love for baking, this recipe offers an easy and rewarding experience that delivers big on flavor and visual appeal.

Why You’ll Love This Raspberry Lemonade Poke Cake

Bright, fresh flavor: The combination of raspberry jello and lemonade concentrate gives this cake a unique, refreshing twist.
Soft, moist texture: Thanks to the jello and poke technique, the cake stays moist and flavorful.
Easy prep: Made with boxed cake mix and pantry staples, you don’t need to be a pastry chef to pull this off.
Gorgeous presentation: Swirls of jello glaze and pops of raspberry and lemon peel make this cake a true centerpiece.

Ingredients You’ll Need

1 cup hot water
1 (3 oz) box raspberry flavored jello
1 box Duncan Hines white cake mix
1/2 cup thawed lemonade concentrate
1/4 cup water
1/3 cup canola oil
4 large egg whites
1 container vanilla frosting
1 cup Cool Whip
1/2 cup fresh raspberries
Lemon peels (for topping)

Kitchen Equipment Needed

9×13 baking dish
Standing mixer or hand mixer
Mixing bowls (small and large)
Measuring cups and spoons
Whisk
Plastic squeeze bottle
Wooden spoon handle or bamboo skewer
Butter knife
Spatula

How to Make Raspberry Lemonade Poke Cake

Step 1: Prepare the Raspberry Jello

In a small bowl, combine 1 cup of hot water with the raspberry jello. Stir until completely dissolved, and let the mixture cool to room temperature.

Step 2: Mix the Cake Batter

In the bowl of a standing mixer, combine the cake mix, 1/4 cup of the cooled jello mixture, 1/4 cup lemonade concentrate, 1/4 cup water, canola oil, and egg whites. Beat until well combined and smooth.

Step 3: Bake the Cake

Preheat your oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray. Pour the batter into the dish and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Poke the Cake

Once baked, use the handle of a wooden spoon or a bamboo skewer to poke holes all over the cake while it’s still warm.

Step 5: Flavor Infusion

In a small bowl, mix 1 tablespoon of the remaining jello with 1/4 cup lemonade concentrate. Pour this mixture over the cake, making sure it seeps into all the holes. Then, place the cake in the fridge to cool for at least 2 hours.

Step 6: Frosting Time

In a large bowl, gently fold the vanilla frosting and Cool Whip together until smooth and fluffy. Spread this creamy mixture evenly over the cooled cake.

Step 7: Create a Raspberry Design

Pour 3 tablespoons of the leftover jello mixture into a squeeze bottle. Pipe lines across the frosted cake, then use a butter knife to drag through the lines in alternating directions, creating a beautiful zig-zag effect.

Step 8: Garnish and Serve

Top the cake with fresh raspberries and lemon peels for a burst of color and extra flavor. Slice and enjoy!

Tips for the Best Poke Cake

Cool before poking: Wait a few minutes after baking before poking to avoid tearing the cake.
Use thawed lemonade concentrate: Make sure your lemonade is thawed and stirred well before using.
Don’t rush the chill time: Allowing the cake to sit in the fridge for at least 2 hours ensures maximum flavor absorption and a firmer texture for slicing.
Make it ahead: This cake can be made a day in advance and stored in the fridge.

Variations and Swaps

Change the flavor: Swap raspberry jello for strawberry, cherry, or even black cherry for a different fruity vibe.
Add a crunch: Sprinkle crushed graham crackers or lemon sandwich cookie crumbs over the top for a crunchy finish.
Dairy-free version: Use a dairy-free whipped topping and frosting alternative to accommodate dietary restrictions.
Citrus upgrade: Mix in a tablespoon of lemon zest to the batter for an extra citrusy punch.

Storing Leftovers

Store any leftover Raspberry Lemonade Poke Cake in an airtight container in the refrigerator. It will stay fresh for up to 4–5 days. For best texture, avoid freezing this cake once frosted, as the whipped topping may not hold up well after thawing.

What to Serve With Raspberry Lemonade Poke Cake

This cake is a bright, tangy dessert, so it pairs beautifully with:

Iced tea or lemonade: For a refreshing summer pairing.
Vanilla ice cream: If you’re going all-out, a scoop on the side is pure bliss.
Fruit salad: Light and fresh to complement the sweetness of the cake.

Frequently Asked Questions

Can I use homemade cake batter instead of a boxed mix?

Absolutely! A homemade white cake will work well—just keep the flavor light so the raspberry lemonade infusion shines through.

Can I make this cake the night before?

Yes! In fact, the flavor intensifies overnight. Just store it in the fridge and add toppings just before serving.

Do I have to use a squeeze bottle for the design?

No, but it makes the process much cleaner. You can use a spoon and drizzle carefully, then use the knife technique for the zig-zags.

Can I make this recipe gluten-free?

Yes! Swap the white cake mix for a gluten-free version and ensure all other ingredients (like jello and frosting) are certified gluten-free.

Final Thoughts

If you’re dreaming of sunshine in dessert form, this Raspberry Lemonade Poke Cake is the answer. It’s simple enough to make on a lazy Sunday and impressive enough to wow your guests at any event. With layers of bright flavor, creamy frosting, and a gorgeous finish, it’s a cake you’ll come back to all season long.

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