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Raspberry Poke Cake

Raspberry Poke Cake

  • Prep

  • Ready In

Betty Crocker(R)

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
  2. Make and cool cake as directed on box for 13x9-inch pan.
  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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Reviews

PB
7
12/17/2008

This is a great idea! I experimented with chocolate cake and raspberry flavored gelatin. It was not as visually striking because we couldn't really see the raspberry, but it tasted great. Next time, I'll try a vanilla or white cake with strawberry or raspberry jello. : )

sj1384
3
2/2/2009

I use sugar free jello and light cool whip and I have to keep my hubby from eating the whole thing. He asks for it on his birthday every year. Absolutely wonderful with all kinds of flavors.

Emmy
2
3/9/2009

I LOVE this recipe! I like it with lemon cake mix and orange jello. It's great for summer! I've also done lemon raspberry and it's so fabulous. This cake is moist and fresh. Delish.