Raspberry Lemon Poke Cake

This cake is delicious! I will be keeping this recipe very close. We shared it with some friends and they loved it as much as we did. I knew exactly where Jim was when I could not find him.  He was sneaking a piece of this cake! I love the fresh summer flavors this cake has and it’s so easy to make! This is perfect for any summer gathering you are going to.

INGREDIENTS
1 box lemon cake mix
1/2 cup fresh lemon juice
1/2 cup milk
14 ounces sweetened condensed milk
3/4 cup raspberry preserves
4 ounces cream cheese
3/4 cup lemon curd
8 ounce container of Cool Whip, thawed (I used low fat)
Fresh raspberries for garnish

DIRECTIONS
Make the cake mix according to the package EXCEPT substitute the lemon juice and milk for the amount of water that is called for. Spread the batter into a greased 9 x 13 baking dish and bake in a 350 degree oven for 25-27 minutes or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes.  Then take a fork and poke holes throughout the cake, pour the sweetened condensed milk slowly over the top of the cake, being sure to cover the cake completely and over the holes. Place the raspberry preserves in a microwave safe bowl and microwave for 15 seconds stir until melted. Spread the preserves over the entire cake. Let the cake cool for an hour on the counter then refrigerate until chilled through. Beat the cream cheese until creamy, add the lemon curd and beat again until smooth. Fold the Cool Whip into the cream cheese mixture and spread it over the chilled cake. Serve with fresh raspberries.

Enjoy!

This recipe can be found at www.insideblucrewlife.com