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Pop Cake

Pop Cake

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

GoingForIt
14
12/21/2006

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
11
7/18/2004

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
10/11/2010

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!