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  1. Raspberry-Lemonade Cake

Raspberry-Lemonade Cake

02:53:00 24 servings, 1 piece (81 g) each
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24 servings, 1 piece (81 g) each

This delicious poke cake featuring raspberry JELL-O and frozen lemonade is the perfect addition to a baby shower or summer party.

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Make It

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  • Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Cool slightly.
  • Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray; dust with flour. Beat cake mix, 1/4 cup lemonade concentrate, oil, cold water, egg whites and 1/4 cup jelly mixture with mixer until blended. Pour into prepared pan.
  • Bake 28 min. or until toothpick inserted in centre comes out clean. Pierce cake with large fork at 1-inch intervals. Spoon 1 Tbsp. of the remaining jelly mixture into small microwaveable bowl for later use. Stir remaining lemonade concentrate into remaining jelly mixture; pour slowly over cake. Cool. Refrigerate 1 hour.
  • Combine frosting and Cool Whip; spread over cake. Microwave reserved jelly mixture on HIGH 10 sec. Drop 1/4 teaspoonfuls over frosting; swirl with toothpick. Serve topped with raspberries.


Prepare using Jell-O Strawberry Jelly Powder.

Creative Leftovers

Empty remaining lemonade concentrate (from 355-mL can) into small pitcher. Stir in 2 cans water. Refrigerate until ready to serve over ice.


  • 24 servings, 1 piece (81 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (81 g) each
Calories 190
% Daily Value
Total fat 8g
Saturated fat 2g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 28g
Dietary fibre 1g
Sugars 21g
Protein 2g
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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