Raspberry Dream Poke Cake
No joke, this raspberry poke cake was so popular around here that people were looking for not only seconds, but thirds!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 box white cake mix
- 3 oz package raspberry gelatin
- 1 1/2 cups boiling water
- 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.
Serving: 1slice | Calories: 131kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 162mg | Potassium: 22mg | Sugar: 17g | Vitamin A: 0.3% | Vitamin C: 6.4% | Calcium: 5.9% | Iron: 2.7%