Raspberry lemon poke cake recipe

(Photo credit: frugalupstate)

Ah, spring is in the air! Here in Ohio, it's 70+ degrees out and the forecast is calling for thunderstorms. For us, it doesn't get any more official than that! Warmer weather calls for lighter flavors, and this delicious dessert really delivers.

RASPBERRY LEMON POKE CAKE

• 1 cup boiling water water
• 1 small box raspberry gelatin
• 1 white cake mix 
• 1/4 cup water 
• 1/3 cup vegetable oil 
• 4 egg whites 
• 1/2 cup frozen lemonade concentrate, thawed
• 1 tub prepared vanilla frosting
• 1 cup frozen whipped topping, thawed
• fresh raspberries, for garnish
• lemon zest, for garnish

Directions
Preheat oven to 350 degrees F. Spray a 9X13 cake pan with non-stick spray and set aside. Combine hot water and gelatin in a small bowl and stir until dissolved. Combine cake mix, water, oil, egg whites, 1/4 cup of the gelatin mixture and 1/4 cup of the lemonade in a large bowl. Pour into prepared pan and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Combine remaining gelatin and lemonade. While the cake is still warm, poke repeatedly with a fork and drizzle with gelatin mixture. Allow the cake to cool completely before frosting. When ready to frost, fold together frosting and whipped topping and spread on cake. Garnish with fresh berries and zest, if desired. Keep cake covered and refrigerated until time to serve