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Raspberry Poke Cake

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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( 171 Ratings)

171 Ratings

5 Stars 71%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 60 )

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

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) 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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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 3g; 3%

% 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.

REVIEWS & COMMENTS

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1 - 3 of 60 Reviews View All

Posted 3/12/2013 5:14:29 PM REPORT ABUSE er_custodio said:

Rating:

This was delicious... I saw this awhile back and thought that I had everything I needed to make it, alas I didn't and used Triple Berry Jello instead!! Success!! White cake with BLUE JELLO and made fresh whipped cream plus topped it off with a triple berry mix. Will make this again!

This reply was: Helpful Inspiring

Posted 1/13/2013 2:29:47 PM REPORT ABUSE jwc389 said:

Rating:

I totally agree with the lady who said she can't believe the recipes leave out the most important ingredient (instant pudding). I too have made this for my family for 40 years and never made it without the instant pudding, that is what keeps the cake from getting soggy. You just add one box (dry) instant vanilla pudding to the cake mix. Don't like this cake without it, it is way too soggy.

This reply was: Helpful Inspiring

Posted 1/9/2013 8:58:41 PM REPORT ABUSE mike012777 said:

Rating:

I have to say that it turned out pretty good. I will defenatly do it again. And I will try other flavor's. And I was asked to make this in a cocco one. Can anyone help me out as to make this.

This reply was: Helpful Inspiring