Lemony Cherry or Berry Poke Cake

Recipe by Engrossed
READY IN: 5hrs 10mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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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