Raspberry Lime Poke Cake

Raspberry Lime Poke Cake

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
cups boiling water
box. (4-serving size) raspberry-flavor gelatin
box. (4-serving size) lime-flavored gelatin
container (16 oz) frozen whipped topping, thawed
  1. Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.
  2. Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
  3. In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.
  4. To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.
  5. Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Change the flavor and color of this fun, simple cake by swapping out the flavors of gelatin you drizzle over your cake rounds.
Special Touch
Decorate the cake with a few rainbow sprinkles to make it as festive on the outside as it is on the inside.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.