Dreamy raspberry poke cake is made with only 4 ingredients – Jello, Cool Whip, cake mix, and raspberry pie filling! It’s light, refreshing, and full of sweet-tart raspberry flavor.
Why this recipe works
This raspberry poke cake, also known as dreamy raspberry poke cake, is a winner for multiple reasons. For one, it really is dreamy. Raspberry jello poked inside a fluffy white cake, topped with silky Cool Whip and flavorful pie filling – I told you so. Secondly, you only need 5 ingredients (if you’re including water) to make it. And for three, I’ve never been able to take home leftovers whenever I have brought this to a party. I think that says enough!
No joke, this raspberry poke cake was so popular that people were looking for not only seconds, but thirds! It’s crazy easy to make and can be adapted for several different flavors. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You will need a box of white cake mix, plus the ingredients called for on the back of the box. It does not matter whether your cake mix is 15.25 ounces or 14.25 ounces – both will bake up well in a 13×9 dish.
GELATIN – Grab a 3-ounce box of raspberry jello or dessert gelatin. Other flavors that would rock with this are lemon, similar to our lemon curd poke cake, blackberry, cherry, and even orange works great like my orange and lemon poke cake, a citrus lovers dream. I’m sure you can find other great combinations and flavors too!
TOPPING – Cool whip helps this recipe stick to the quick and easy motto. I wouldn’t suggest regular whipped cream on top, as it will deflate after sitting out for a bit as the air bubbles relax after whipping. However, you can always make some homemade stabilized whipped cream instead.
How to Make Raspberry Poke Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare cake according to box directions using a 13×9 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 either pie filling or fresh raspberries.
- Refrigerate 1-2 hours before serving.
Frequently Asked Questions & Expert Tips
Store raspberry poke cake covered in the refrigerator for up to 4 days.
Yes, you can prepare and frost the cake a day in advance. Keep it covered with foil or an air-tight lid in the refrigerator. If you plan on topping it with pie filling, I would recommend waiting to do so until you are ready to serve it.
Yes, absolutely. You can use whatever flavor you want. Strawberry jello topped with strawberry pie filling is always popular as well as pineapple like we use in our pineapple poke cake!
Yes, you can substitute the white cake mix with chocolate or yellow instead. We like to use white cake mix so you can easily see the pretty streaks of raspberry once sliced.
Serving Suggestions
Garnish your raspberry poke cake with raspberry pie filling or fresh raspberries, it’s amazing either way! The pie filling makes the raspberry flavor stand out even further, whereas a simple topping of raspberries keeps it light and refreshing.
Raspberry poke cake can be enjoyed both chilled and at room temperature. Be sure to keep it in the refrigerator until you’re ready to serve it, but it’ll be just fine at room temp for about 2 hours if you’re bringing it to a party. After that, store leftovers in the fridge. Enjoy!
More Poke Cake Recipes
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Raspberry Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 box white cake mix plus ingredients on back of box
- 3 ounces raspberry jello
- 1 ½ cups boiling water
- 8 ounces Cool Whip thawed
- 21 ounces raspberry pie filling optional as garnish OR fresh raspberries
Things You’ll Need
Before You Begin
- You will need a box of white cake mix, plus the ingredients called for on the back of the box. It does not matter whether your cake mix is 15.25 ounces or 14.25 ounces – both will bake up well in a 13×9 dish.
- Cool whip helps this recipe stick to the quick and easy motto. I wouldn’t suggest regular whipped cream on top, as it will deflate after sitting out for a bit as the air bubbles relax after whipping. However, you can always make some homemade stabilized whipped cream instead.
Instructions
- Prepare cake according to box directions using a 13×9 baking pan. Remove from oven and cool for ten minutes.
- Use a serving fork or wooden dowel 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 or fresh raspberries.
- Refrigerate 1-2 hours before serving.
Expert Tips & FAQs
- The nutrition facts listed below do not include the optional raspberry pie filling or fresh raspberries as garnish. Refer to your individual cans or packages for nutrition facts on this if including.
- Store raspberry poke cake covered in the refrigerator for up to 4 days.
- You can prepare and frost the cake a day in advance. Keep it covered with foil or an air-tight lid in the refrigerator. If you plan on topping it with pie filling, I would recommend waiting to do so until you are ready to serve it.
Nutrition
This post originally appeared here on Apr 22, 2014 and has since been updated with new photos and expert tips. You may recognize it from the original photo below.
Amanda Davis
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Norma says
Someone said that the cake got mushy with all the jell o poured on it. Can you pour 3/4 of the jell o on and then mix the other 1/4 in with the cool whip before frosting?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
Karla Wilbur says
Hi! I followed directions and the cake just absorbed all the gelatin and turned into a big pile of mush. Any thoughts as to why? I have not used vegan gelatin before this and really want to be able to make a poke cake. Thank you.
Amanda Formaro says
I have never used vegan gelatin before, so I have no advice to offer unfortunately :/
Gina says
Hi! Can this cake be made the night before? If so, would you wait to add the jello or would you add that but wait for the frosting until the next day? Thanks. Can’t wait to try it.
Amanda Formaro says
hi Gina. You can absolutely make this ahead. Go ahead and frost it but wait until you serve it to add the pie filling on the top :)
robert jones says
Could fresh raspberries be used instead of pie filling
Amanda Formaro says
Hi Robert. The pie filling is basically just a topping, so you can even omit it :)
Sharon Mock says
Great cake. Every age group loved it. Made it with Raspberry flavor for our first cake. Think cherry and lemon will be the two cakes we take to our family reunion Perfect summer dessert!
Amanda Formaro says
So glad it was a hit! Cherry and lemon both sound so delicious, let me know how those come out! :)
Terry says
I have made this but instead of the pie filling topped with coconut. Taste just like a Zinger.
Amanda Formaro says
Sounds tasty, Terry!
bella smyth says
i made this using angel delight and it came out amazing
Amanda Formaro says
nice~
Kathy Wojnowski says
Bet it would be good with chocolate cake too. :)
Amanda Formaro says
I’m sure it would!
dina says
it looks yummy!
Amanda Formaro says
Thank you Dina!
Debbie Caraballo says
Wow, what a great versatile recipe! I can just taste this with peach jello and pie filling…pinning right now! Thanks so much.
Amanda Formaro says
Oh that sounds like a great variation Debbie!