No joke, this cake was so popular around here that people were looking for not only seconds, but thirds! And this poke cake was so easy to make, and can be adapted for several different flavors, you’ll definitely want to add it to your dessert armory. I happen to love raspberry, but other flavors that would rock with this are lemon, blackberry and cherry. I’m sure you can find others too!
I love to bake, no secret about that. But I also love to save time. For very special occasions I try to use one of my from-scratch cakes, like when the cake is center stage. But I always have boxed cake mixes in my pantry and look for them to go on sale so I can stock up. They are especially wonderful when you need something fast and don’t have time for all the fuss of a from scratch cake, as fun as that may be for someone like me! :)
NOTE: The full ingredient list and instructions are at the end of this post. For a printable version, click the printer icon on the recipe.
This cake uses a boxes white cake mix, some Jell-O, whipped topping and pie filling. It’s nothing short of amazing. I promise.
Bake the white cake according to the package directions using a 13×9 pan. Remove from oven and cool for ten minutes. Use a serving fork to poke holes an inch or so apart all over the cake.
Add the Jell-O to the boiling water and stir until dissolved. Slowly pour it over the cake. The rest is refrigeration and topping. Delicious!
More cake recipes
I’ve picked a few of my favorite cake recipes for you below if you would like to check them out. I have quite a few cake and cupcake recipes here too.
- 1 box white cake mix
- 3 oz package raspberry gelatin
- 1½ cups boiling water
- 1 8-ounce container Cool Whip or fresh whipped topping
- 21-oz can raspberry pie filling
- Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
- Use a serving fork to poke holes an inch or so apart all over the cake.
- Add the powdered gelatin to the boiling water and stir until dissolved.
- Slowly pour gelatin over the cake.
- Refrigerate cake for 45 minutes.
- Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
- Refrigerate 1-2 hours before serving.