Raspberry Poke Cake

star pooley


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!

★★★★★ 2 votes
10 Min
3 Hr 45 Min


1 pkg
betty crocker® supermoist® white cake mix
water, vegetable oil and egg whites called for on cake mix box
1 box
(4-serving size) raspberry-flavored gelatin
1 c
boiling water
1/2 c
cold water
container (8 oz) frozen whipped topping, thawed (3 cups)
fresh raspberries, if desired

How to Make Raspberry Poke Cake


  • 1Heat oven to 350°F (325°F for dark or nonstick pan).
  • 2Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 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.
  • 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.

Printable Recipe Card

About Raspberry Poke Cake

Course/Dish: Cakes