Lemony Cherry or Berry Poke Cake
photo by Midwest Maven
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
18
ingredients
- 8 ounces mascarpone cheese, room temperature
- 2 egg whites
- 1⁄4 cup coconut oil or 1/4 cup vegetable oil
- 1 (18 1/4 ounce) box reduced-sugar yellow cake mix
- 2 tablespoons lemon zest (from 2 lemons)
- 1⁄2 cup fresh lemon juice (about 2 lemons)
- 1⁄2 cup water, enough to equal 1 cup with the lemon juice
- 1 1⁄2 - 2 cups frozen dark sweet cherries (or blueberries)
- 1 (1/3 ounce) box sugar-free lemon gelatin
- 1 cup boiling water
- 1 cup cold water
- 2 cups Cool Whip Lite, thawed to top
directions
- Preheat oven to 350.
- In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
- Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
- Stir in the fruit.
- Spread batter into a 13x9 baking dish (I used glass).
- Bake for 35-40 minutes until it tests clean and is light brown on top.
- While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
- When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
- When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
- Spread the top with Cool Whip Lite.
- This cuts into nice firm squares for serving.
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Reviews
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I liked the flavor of this cake, but it did turn out quite soggy. I wonder if it would be better to allow the cake and the jello to cool a bit more before pouring the jello over the cake. Also, this cake does not keep very long. I'd recommend using it all the day you make it or the day after. The texture just didn't seem to hold up. I used blueberries and love the lemon blueberry combination. Made for PRMR. Thanks for posting.
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Elegant, tart & delicious, this cake is an impressive creation! I was trying to decide between cherries and blueberries, then went on a whim with sliced strawberries. They go very well in the cake and also make an attractive garnish. Each serving holds together well but is so moist that one of my taste testers commented the texture seems doughy. I do think, however, this is a dessert that will only grow on us. Great job!
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This is one of the best cakes I've had in a long time too! Very moist and almost cheesecake-like in texture. The lemony flavor came through wonderfully and I loved the large cherry chunks as well. This reminded me of a grown up version of a jello cake my mom used to make for birthdays, delicious! A winner in my book, great entry :)
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.