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Lemon Rasberry Poke Cake

Lemon Rasberry Poke Cake
Serving: 16
Prep Time: 15 min
Cooking Time: 25 min
This poke cake is sure to be a hit at your next celebration.
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Ingredients

Directions

Preparation


1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray. Set aside.
2. Using an electric mixer, place cake mix, eggs, milk, yogurt, extracts and zest and mix at medium speed until blended. Pour into prepared baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
3. Using the handle of a wooden spoon, poke holes into the cake that are about one inch apart. Pour the raspberry pie filling on top and spread into an even layer, ensuring that the filling gets into the holes. Place cake in the refrigerator while you prepare the frosting.
4. Using an electric mixer, place cream cheese in large bowl and beat until smooth. Add milk a little at a time, scraping down sides of bowl as needed. Once all milk has been added, add pudding mix, lemon juice and extracts. Beat on high for 2 minutes until mixture is smooth and thickened. Add 1/4 of whipped topping to mixture and blend until smooth.
5. Remove bowl from mixer and use a rubber spatula to fold the rest of the whipped topping into mixture.
6. Pour topping onto cooled cake and spread evenly, then refrigerate for at least 3 hours before serving.

 

Nutrition Facts

Calories: 350
Fat: 17 g
Carbohydrates: 40 g
Sugar: 22 g
Sodium: 310 mg
Protein: 6 g
Cholesterol: 80 mg