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Recipe

Raspberry Poke Cake

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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.

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( 166 Ratings)

166 Ratings

5 Stars 71%

4 Stars 14%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 54 )

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PREP TIME 10 Min
TOTAL TIME 3 Hr 45 Min
SERVINGS 12

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) raspberry-flavored gelatin

1: cup boiling water

1/2: cup cold water

1: container (8 oz) frozen whipped topping, thawed (3 cups)

: Fresh raspberries, if desired

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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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 290

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 5g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 320mg;
Total Carbohydrate 41g

(Dietary Fiber 0g,
Sugars 26g),

Protein 3g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 8 %;
Iron 4 %;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 54 Reviews View All

Posted 4/21/2012 10:21:41 PM REPORT ABUSE jwc389 said:

Rating:

I have made this poke cake recipe for 40 years and I can't believe people are missing the important ingredient, 1 package vanilla instant pudding, (dry mix mixed in with the cake mix). Omitting this pudding is the reason their cake is soggy. You must add this to get the right texture to the cake. I would like to give my ingredients as I got them years ago from the "Jello" company. 1 pkg yellow cake mix 1 pkg vanilla INSTANT pudding (dry) 1 cup water 1/4 cup oil 4 eggs Combine and mix 4 minutes/Grease & flour pan/Bake 350 for 35 minutes cool for 15 minutes 1 3 oz box raspberry jello/ or any flavor 1 cup boiling water, l cup cold water Poke holes in cake and pour jello over/ REFRIGERATE YOu MUST add the instant pudding

This reply was: Helpful Inspiring

Posted 4/11/2012 8:19:02 AM REPORT ABUSE sara_renee said:

Rating:

This is a super easy, family favorite. I love to make things from scratch, but this is too easy, too fun, and kids like to help. You can sub any jello, even pudding. I use more jello though, and as long as it's in the fridge long, it stil sets. I always make fresh whipping cream, then fold in the matching flavor yogurt. Last time we used strawberry banana jello, yellow cake mix, and a small single serving yogurt in strawberry banana flavor in the whip cream. Then when I serve, I cut up some banana and strawberry for the top. YUM. And for the person it rated it 1 for it falling apart, this isn't a layer cake as you now know:-)Maybe bake cakes, remove from pans, put in a pan with a removable bottom, pour jello, use less jello, then let set and remove the pan?

This reply was: Helpful Inspiring

Posted 4/8/2012 1:20:10 PM REPORT ABUSE Cougarbear said:

Rating:

If you make this cake, do not try and remove it from the pan... I made it for Easter and wanted to make a double layer round cake, and the whole cake fell apart all over the counter. My guests will now be eating cake out of a bowl like ice cream.... Not happy with this recipe at all!!!

This reply was: Helpful Inspiring