Lemony Cherry Or Berry Poke Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350.
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.
Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
Stir in the fruit.
Spread batter into a 13x9 baking dish (I used glass).
Bake for 35-40 minutes until it tests clean and is light brown on top.
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.
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.
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.
Spread the top with Cool Whip Lite.
This cuts into nice firm squares for serving.