Back to Recipe

Lemony Cherry or Berry Poke Cake

Here's how you make Lemony Cherry or Berry Poke Cake
Pause Continue Reading
  • Servings: 18
  • Prep: 10m
  • Cook: 5h
    • The following recipe serves 18 people.

Ingredients

The ingredients are:
  • 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 to 2 cups frozen dark sweet cherries (or frozen berries)
  • 1 (1/3 ounce) box sugar-free lemon gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups Lite Cool Whip Frozen Topping, thawed to top
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: *I've tried since making a strawberry version, and it was too wet. I've also tried regular cake mix and cream cheese and it was wet also. So I guess subbing ingredients changes the texture.

  • Step 2: Preheat oven to 350.

  • Step 3: 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.

  • Step 4: Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined. Stir in the fruit.

  • Step 5: Spread batter into a 13x9 baking dish (I used glass).

  • Step 6: Bake for 35-45 minutes until it tests clean and is light brown on top.

  • Step 7: 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.

  • Step 8: 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.

  • Step 9: 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.

  • Step 10: Spread the top with Cool Whip Lite.

  • Step 11: This cuts into nice firm squares for serving.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.