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Lemony Cherry Or Berry Poke Cake

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Ingredients

Adjust Servings:
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

Nutritional information

69.4
Calories
37 g
Calories From Fat
4.2 g
Total Fat
3.6 g
Saturated Fat
0.2 mg
Cholesterol
13.9mg
Sodium
7.7 g
Carbs
0.6 g
Dietary Fiber
6.6 g
Sugars
1.2 g
Protein
77g
Serving Size (g)
18
Serving Size

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Lemony Cherry Or Berry Poke Cake

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    Cuisine:

    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. used blueberries and love the lemon blueberry combination. Made for PRMR. Thanks for posting.

    • 330 min
    • Serves 18
    • Easy

    Ingredients

    Directions

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    Lemony Cherry or Berry Poke Cake,Created for RSC #12. This cake ended up being one of the best cakes I’ve ever had! It isn’t quite a cake and isn’t quite a cheesecake but a mixture of the two. When you bite into it you experience a velvety firm texture, lemony cheesecake flavor and fruit that pops in your mouth. If you enjoy fruity lemony desserts you’ll love this! used cherries in this but if you prefer blueberries they should be great in it also. When the contest is over I can imagine using any fruit. *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.,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. used blueberries and love the lemon blueberry combination. Made for PRMR. Thanks for posting.,Delicious cake! My grocery store didn’t have the reduced sugar cake mix or the sugarfree jello, so I just used the regular cake mix and jello. I did have to cook it about 15 minutes longer than the recipe states because it still looked uncooked in the center after 40 minutes.


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    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.

    3
    Done

    Add the Cake Mix, Lemon Zest, Lemon Juice, and Water. Beat With Mixer Until It's Well Combined.

    4
    Done

    Stir in the Fruit.

    5
    Done

    Spread Batter Into a 13x9 Baking Dish (used Glass).

    6
    Done

    Bake For 35-40 Minutes Until It Tests Clean and Is Light Brown on Top.

    7
    Done

    While the Cake Is Baking, Stir the Jello Into the Boiling Water Until It's Dissolved Then Stir in the Cold Water. (used a 2 Cup Pyrex and the Microwave For This Step.) Set Aside.

    8
    Done

    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.

    9
    Done

    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.

    10
    Done

    Spread the Top With Cool Whip Lite.

    11
    Done

    This Cuts Into Nice Firm Squares For Serving.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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