Description
This Raspberry Poke Cake is a deliciously moist dessert that’s a perfect treat for any occasion. It’s made using a white cake mix, raspberry jello, and topped with whipped cream and fresh raspberries.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package raspberry jello mix
- 2 cups boiling water
- 1 cup whipped cream
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the raspberry jello by dissolving it in boiling water.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- Poke holes all over the top of the cake using a fork and pour the raspberry jello mixture over the cake.
- Refrigerate for at least 2 hours or until set.
- Once set, spread whipped cream over the top and garnish with fresh raspberries before serving.
Notes
- Please ensure the cake cools before poking holes.
- For best flavor, chill the cake overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg