LEMON RASPEBERRY POKE CAKE

Step 1

Preheat oven to 350f degrees. Prepare cake mix according to package directions.

Step 2

Using the handle of a wooden spoon, poke holes in the warm cake.

Step 3

In a medium bowl, whisk together 3/4 cup preserves with 4 tbsp water.

Step 4

Pour over cake - making sure it gets down into the holes.

Step 5

Cover and refrigerate until chilled.

Step 6

Spread whipped topping over cooled cake.

Step 7

Drop remaining 1/4 cup preserves by teaspoonfuls over cake, swirling gently into topping.

Step 8

Garnish with fresh raspberries and mint (optional)