Lemony Cherry Or Berry Poke Cake

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 18
• 8 ounces mascarpone cheese, room temperature
• 2 egg whites
• 1/4 cup coconut oil or 1/4 cup vegetable oil
• 1 (18 1/4 ounce) box reduced-sugar yellow cake mix
• 2 tablespoons lemon zest (from 2 lemons)
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/2 cup water, enough to equal 1 cup with the lemon juice
• 1 1/2-2 cups frozen dark sweet cherries (or blueberries)
• 1 (1/3 ounce) box sugar-free lemon gelatin
• 1 cup boiling water
• 1 cup cold water
• 2 cups cool whip lite, thawed to top

Recipe

• 1 preheat oven to 350.
• 2 in a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. make sure to scrape the sides and bottom of the bowl.
• 3 add the cake mix, lemon zest, lemon juice, and water. beat with mixer until it's well combined.
• 4 stir in the fruit.
• 5 spread batter into a 13x9 baking dish (i used glass).
• 6 bake for 35-40 minutes until it tests clean and is light brown on top.
• 7 while the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (i used a 2 cup pyrex and the microwave for this step.) set aside.
• 8 when the cake is done, remove from oven and poke holes through the whole cake with a fork. pour the liquid jello over the cake and let it cool to room temperature.
• 9 when cooled put a cover on the baking dish and put it into the refrigerator. let chill for 4 hours or more until the jello is firm.
• 10 spread the top with cool whip lite.
• 11 this cuts into nice firm squares for serving.