Raspberry Poke Cake
Servings: 24 servings
Calories: 108cal
Ingredients
- 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
Instructions
- Prepare cake according to box directions using a 13x9 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.
Video
Notes
- 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 13x9 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.
Nutrition
Serving: 1slice | Calories: 108cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 173mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 17IU | Calcium: 58mg | Iron: 0.4mg
