For Easter Dessert I wanted to make something with spring flavors. Poke cakes are super easy to make so I decided to make a Raspberry Lemon Poke Cake.
The cake is just plain vanilla made from a Betty Crocker mix. I was thinking about using a lemon cake mix, but I thought the lemon would be too overpowering.
I poured raspberry sauce into the poke holes made from raspberry jam and water.
I topped the cake with a lemon pudding and cool whip mixture. This turned out so yummy. There was a light lemon flavor in the topping, just enough to stand up to the cake.
Raspberry Lemon Poke Cake
Serves: 10
Ingredients
- 1 package vanilla cake mix
- 3 eggs
- 1 C water
- 1/2 C vegetable oil
- 18 oz (1 jar) Raspberry Jam
- 1/4 C water
- 1 package lemon instant pudding mix
- 1 C milk
- 1 container Cool Whip
- Optional: fresh raspberries for garnish
Instructions
- Bake the vanilla cake according package directions using the package directions (I used Betty Crocker which called for 3 eggs, 1 cup water and 1/2 cup vegetable oil
- Poke holes in the cake about 1 inch apart using the end of a wooden spoon or spatula
- Combine raspberry jam and water in a medium sauce pan and heat until combined (~5min or so), set aside
- Whisk lemon pudding mix and 1 C milk together
- Add 1 container Cool Whip to pudding mix and stir until combined
- When cake is cooled, pour cool raspberry sauce onto the cake and into the holes. Top with the lemon Cool Whip mixture
I also made these Cranberry Sage Cookies cut out like bunnies and butterflies for Easter gifts to give my parents, sister and mom-in-law. They are like a shortbread cookie packed with flavor.
For a wine pairing with Easter dinner, of which consisted of ham, I chose a sparkling Rosé (Korbel Brut Rosé Champagne). It is light to medium bodied to not overpower the ham and has fruity flavors of strawberry and cherries. If your ham is sweeter you should probably go with a sweeter wine like a Riesling. Pinot Noir is also a good choice to pair with a ham dinner.
HAPPY EASTER!!!!! Cheers to all of you!