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Raspberry Poke Cake

 180 Ratings
66 Comments
  • Prep Time 10 min
  • Total Time 3 hr 45 min
  • Servings 12
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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.

Ingredients

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) Jell-O™ 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

Directions

  • 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.

Expert Tips

Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.

You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Nutrition Information

No nutrition information available for this recipe.
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