Description
This Raspberry Poke Cake is a delightful and easy dessert that’s perfect for any occasion. A moist white cake is infused with a vibrant raspberry Jell-O mixture and topped with fluffy Cool Whip, making it a refreshing and visually appealing treat.
Ingredients
Units
Scale
- 1 box white cake mix (15.25 oz or 14.25 oz), plus ingredients listed on the box
- 3 oz raspberry Jell-O
- 1 1/2 cups boiling water
- 8 oz Cool Whip, thawed
- 21 oz raspberry pie filling or fresh raspberries (optional, for garnish)
Instructions
- Bake Cake: Prepare and bake the white cake according to the instructions on the box, using a 13×9 inch baking pan. Let the cake cool for 10 minutes.
- Poke Holes: Use a fork or wooden skewer to poke holes all over the cake, spacing them about an inch apart.
- Dissolve Jell-O: In a bowl, dissolve the raspberry Jell-O in boiling water, stirring until completely dissolved.
- Pour and Chill: Slowly pour the Jell-O mixture over the cake, ensuring it seeps into the holes. Refrigerate for 45 minutes.
- Frost and Garnish: Remove the cake from the refrigerator and frost with the thawed Cool Whip. Top with raspberry pie filling or fresh raspberries, if desired.
- Chill and Serve: Refrigerate for 1-2 hours before serving to allow the cake to set completely.
Notes
- Cake Mix: Use any brand of white cake mix.
- Whipped Topping: Cool Whip is recommended for stability, but you can use stabilized whipped cream if preferred.
- Variations:
- Use a different flavor of Jell-O, such as strawberry or cherry.
- Add a layer of fresh berries between the cake and whipped topping.
- Drizzle with melted white chocolate for an extra touch of sweetness.
Nutrition
- Serving Size: 1 Serving
- Calories: 180kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
