Imagine a dessert that's so irresistibly moist, so bursting with vibrant flavor, it'll make your taste buds dance with pure joy! This Raspberry Lemonade Poke Cake is not just another ordinary dessert - it's a summer sensation that transforms a simple lemon cake into a refreshing, Instagram-worthy masterpiece. With its perfect balance of zesty lemon, sweet raspberries, and creamy whipped topping, this cake is about to become your new go-to crowd-pleaser that will have everyone begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box lemon cake mix
- 1 cup raspberry lemonade
- 1 can sweetened condensed milk
- 1 tub whipped topping
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage.
- Prepare the lemon cake mix according to package directions, typically by combining the cake mix with eggs, oil, and water. Mix until smooth and no lumps remain.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to create a level surface.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool for 5-10 minutes. Using the handle of a wooden spoon or a fork, poke holes evenly across the entire surface of the warm cake.
- In a mixing bowl, combine the raspberry lemonade and sweetened condensed milk. Whisk together until well blended.
- Slowly pour the raspberry lemonade mixture over the warm cake, ensuring it seeps into the holes, which will help the cake absorb the liquid and create a moist texture.
- Allow the cake to cool completely at room temperature, approximately 30-45 minutes. The liquid will continue to absorb into the cake during this time.
- Once cooled, spread the whipped topping evenly over the entire cake surface, creating a smooth and creamy layer.
- Garnish the top of the cake with fresh raspberries, arranging them decoratively to enhance visual appeal.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set completely.
- Slice into 12 equal portions and serve chilled. Store any remaining cake covered in the refrigerator for up to 3-4 days.
Tips
- Make sure your cake is still warm when poking holes - this helps the raspberry lemonade mixture absorb more effectively.
- Use a wooden spoon handle or the back of a fork to create evenly spaced holes for maximum flavor distribution.
- For an extra flavor boost, consider using homemade raspberry lemonade instead of store-bought.
- Allow plenty of chilling time - at least 2 hours - to let the flavors meld and the cake set perfectly.
- When garnishing with fresh raspberries, choose ripe, bright-colored berries for the most appealing presentation.
- For a more intense raspberry flavor, you can add a light drizzle of raspberry sauce over the whipped topping.
- Always store the cake refrigerated to maintain its moisture and freshness.
Nutrition Facts
Calories: 267kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
