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Raspberry Poke Cake
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Prep Time:
10 minutes
Total Time:
3 hours 45 minutes
Make a delicious "poke" cake using ingredients from your cupboard and freezer. Easy and classic!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Fresh raspberries, if desired
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pan).
  • Prepare and bake the cake according to the instructions on the box in a 13x9-inch pan. Allow the cake to cool completely in the pan on a cooling rack for approximately 1 hour.
  • Use a fork to poke holes all over the top of the cake. Combine gelatin and boiling water in a medium bowl and stir until dissolved; then mix in cold water. Gently pour the mixture evenly over the cake. Run a knife around the edges of the pan to loosen the cake. Chill in the refrigerator for 2 hours.
  • Cover the cake with a luscious layer of whipped topping and decorate with fresh raspberries. Keep refrigerated with a loose covering.

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