Ingredients for Raspberry Poke Cake
- White Cake Mix With Pudding
- Water (as directed on cake mix box)
- Vegetable Oil
- Egg whites (as directed on cake mix box)
- Raspberry Jell O Gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- Frozen Whipped Topping
- Fresh Raspberry
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How to Make Raspberry Poke Cake
- Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch baking pan with shortening or cooking spray.
- Prepare one box (15.25 oz) of white cake mix according to package directions, using water, oil, and egg whites.
- Pour batter into the prepared pan and spread evenly.
- Bake for 28-33 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan for about 1 hour.
- Once cooled, poke the cake all over with a fork, about 1/2 inch apart.
- In a small bowl, combine 3 oz (3 packets) raspberry gelatin and 1/2 cup boiling water. Stir until completely dissolved.
- Add 1/2 cup cold water and stir to combine.
- Pour the gelatin mixture evenly over the poked cake.
- Run a knife around the edges of the cake to loosen it from the pan.
- Refrigerate for at least 2 hours to allow the gelatin to set.
- Spread a 12 oz container of whipped topping evenly over the top of the cake.
- Garnish with fresh raspberries (about 1 cup).
- Store covered in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
119g
Fat
22g
Carbs
14g
