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5
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7
votes
Raspberry Poke Cake
No joke, this raspberry poke cake was so popular around here that people were looking for not only seconds, but thirds!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Refrigerate
2
hours
hrs
Total Time
1
hour
hr
Course:
Desserts
Cuisine:
American
Servings:
24
Calories:
131
cal
Author:
Amanda Formaro
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
slice
|
Calories:
131
cal
|
Carbohydrates:
28
g
|
Protein:
1
g
|
Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
162
mg
|
Potassium:
22
mg
|
Sugar:
17
g
|
Vitamin A:
15
IU
|
Vitamin C:
5.3
mg
|
Calcium:
59
mg
|
Iron:
0.5
mg