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Raspberry Poke Cake

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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.
May 23, 2018

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

  • 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

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    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.
  • Tip 3
    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

238.5 Calories, 6.8g Total Fat, 3g Protein, 42.2g Total Carbs, 2.7g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
238.5
Total Fat
6.8g
Saturated Fat
3.2g
Trans Fat
0g
Cholesterol
14.4g
Sodium
266.7g
Total Carbs
42.2g
Dietary Fiber
2.3g
Sugars
2.7g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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