Raspberry Poke Cake

  • Prep 10 min
  • Total 3 hr 45 min
  • Servings 12

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

Steps

  • 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 on cooling rack, about 1 hour.
  • 3
    With tines of fork, poke holes over top of cake. In medium bowl, stir gelatin and boiling water until dissolved; stir in cold water. Carefully pour mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours.
  • 4
    Spread whipped topping over top of cake; garnish with raspberries. Store loosely covered in refrigerator.

  • Try your favorite flavor of gelatin in the poke mixture for this recipe.
  • 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.
  • Be sure to poke the cake 50 to 60 times so there is plenty of filling in the cake.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
15mg
0%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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