Pop Cake

Pop Cake

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    5 h 5 m
jojolyn
Recipe by  jojolyn

“This variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
  2. Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
  3. Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.

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Reviews (13)

Rate This Recipe
GoingForIt
14

GoingForIt

My family has had this cake for YEARS at every holiday or other get-together in the summer! You can use any variation you want! I cut some of the milk to make the topping a bit thicker, and I use yellow cake, with cherry jello and Faygo Redpop. SO many variation possibilities with this recipe! I love it!

BEARDIEXPRESS
10

BEARDIEXPRESS

This cake is so versatile. I change anyone of 2 or 3 all 4 of these ingredients (cake, soda pop, jello, pudding) and have a totally different cake, depending on what occasion I need a desert!

lovetoeat
8

lovetoeat

Delicious! I had my doubts about using the big box of jello but it turned out great. Meant to take a picture but it was eaten before I had a chance. Next time!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 63.9 g
  • 21%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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