“This variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge.” - by jojolyn
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
- 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.
- Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.
Nutrition
Amount Per Serving (12 total)
- Calories
- 361 cal
- 18%
- Fat
- 10.2 g
- 16%
- Carbs
- 63.9 g
- 21%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 ye..." See morellow cake, with cherry jello and Faygo Redpop. SO many variation possibilities with this recipe! I love it!"
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