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Raspberry Lime Poke Cake
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Prep Time:
30 minutes
Total Time:
4 hours
Indulgent Raspberry Lime Poke Cake featuring vibrant colors and flavors of refreshing raspberries and zesty lime in a Betty Crocker™ Super Moist™ white cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 cups boiling water
  • 1 box. (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 box. (4-serving size) Jell-O™ lime-flavored gelatin
  • 1 container (16 oz) frozen whipped topping, thawed
Instructions:
  • Prepare and bake the cake mix according to the instructions on the box in 2 (9-inch) round cake pans, incorporating water, oil, and egg whites. Allow the cakes to cool completely for about 1 hour.
  • Place the cooled cake layers back into 2 clean 9-inch round cake pans. Using a thin straw, toothpick, or skewer, poke holes in the cakes at 1/2-inch intervals.
  • Divide the boiling water equally between 2 medium bowls with each flavor of gelatin. Use a whisk to beat each until fully dissolved. Drizzle the raspberry gelatin over one cake and the green gelatin over the other. Chill in the refrigerator for 1 to 3 hours to allow the gelatin to set in the cakes.
  • Remove cakes from pans by dipping them in warm water for 10 seconds. Place the first cake onto a serving platter and spread 1 1/2 cups of whipped topping on top. Carefully place the second cake on top of the first one.
  • Cover the whole cake with the remaining whipped topping. Chill for 1 hour until serving, or until ready.

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