Raspberry Poke Cake

Raspberry Poke Cake

13 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    3 h 45 m
Recipe by  Betty Crocker®

“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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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 (13)

Rate This Recipe
PB
7

PB

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

sj1384

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

Emmy

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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