Lemon Raspberry Poke Cake

Makes: 4-6 cakes
Lemon Raspberry Poke Cake

Method

  1. Boil 1 cup water in a small saucepan. After water boils, add to a small bowl.
  2. Whisk raspberry gelatin into boiled water until it completely dissolves, then add 1/2 cup of cold water to the mixture and whisk together.
  3. Remove lemon loaf cakes from packaging and poke each one with a skewer or toothpick into several areas over the cakes, then pour gelatin mixture over the tops and allow it to seep in.
  4. Serve with fresh raspberries and raspberry sherbet (optional).

Ingredients

Ingredients
  • 6 Otis Spunkmeyer Iced Lemon Loaf Cakes
  • 1 (3 oz.) Raspberry instant gelatin mix package
  • 1 Cup boiling water

     * Optional: Fresh raspberries and raspberry sherbet for garnish