raspberry poke cake
(2 ratings)
This is an old recipe that I never get tierd of. I have made this with a lemon cake/lemon jello and one with an orange cake/orange-pineapple jello!
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(2 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
3 Hr 45 Min
Ingredients For raspberry poke cake
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1 pkgbetty crocker® supermoist® white cake mix
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----water, vegetable oil and egg whites called for on cake mix box
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1 box(4-serving size) raspberry-flavored gelatin
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1 cboiling water
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1/2 ccold water
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1container (8 oz) frozen whipped topping, thawed (3 cups)
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----fresh raspberries, if desired
How To Make raspberry poke cake
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1Heat oven to 350°F (325°F for dark or nonstick pan).
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2Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
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3Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
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4NOTES: Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin. You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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