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Raspberry Poke Cake

raspberry poke cake Dessert
Raspberry Poke Cake
  • Prep 10 min
  • Total 3 hr 45 min
  • Servings 12
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Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ raspberry-flavoured gelatin
1 cup boiling water
1/2 cup cold water
3 cups frozen whipped topping, thawed
Fresh raspberries, if desired

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan).
  • 2
    Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 3
    Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
  • Use any flavour of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.
  • You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
238.5
% Daily Value
Total Fat
6.8
Saturated Fat
3.2
Trans Fat
0
Cholesterol
14.4
Sodium
266.7
Dietary Fiber
2.3
Sugars
2.7
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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