• 1 C hot water
  • 1 3 oz box of raspberry flavored jello
  • 1 box of duncan hines white cake mix
  • 1/2 C thawed lemonade concentrate
  • 1/4 C water
  • 1/3 C canola oil
  • 4 large egg whites
  • 1 container of vanilla frosting
  • 1 C of coolwhip
  • 1/2 C raspberries
  • Lemon peels for topping
  • 1 plastic squeeze bottle
  • 1 wooden spoon or bamboo skewer



  1. Preheat oven to 350 degrees and spray a 9×13 baking dish
  2. In a small bowl, mix until combined the hot water and jello. Allow to cool to room temperature.
  3. Using a standing mixer, beat until combined the cake mix, 1/4 C jello, 1/4 C lemonade concentrate, water, oil and egg whites
  4. Pour batter into the baking dish and bake for 35-40 minutes or until a toothpick comes out clean
  5. Using the bottom of a wooden spoon or bamboo skewer, poke holes all over the cake
  6. Pour 3 tbsp of the jello into a squeeze bottle and set aside
  7. In a small bowl, whisk together 1 tbsp of the jello and 1/4 C of lemonade concentrate
  8. Pour the mixture over the cake, make sure the mixture gets into the holes.
  9. Allow to cool for 2 hours in the fridge
  10. In a large bowl, fold together the frosting and cool whip
  11. Frost over cake
  12. Using the squeeze bottle, pipe lines of the jello across the cake
  13. Using a butter knife, pull the knife through the lines to create zig-zags


Top with raspberries and lemon peels

Cut into slices and enjoy!

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