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Raspberry Lime Poke Cake

Brooke Lark
Updated Apr 12, 2016
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Betty Crocker™ Super Moist™ white cake showcases ribbons of raspberry and lime flavor and gorgeous colors in our luscious Raspberry Lime Poke Cake.

Raspberry Lime Poke Cake

  • Prep Time 30 min
  • Total 4 hr 0 min
  • Servings 8
  • Ingredients 6
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 cups boiling water
  • 1 box. (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 box. (4-serving size) Jell-O™ lime-flavored gelatin
  • 1 container (16 oz) frozen whipped topping, thawed

Instructions

  • Step 
    1
    Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.
  • Step 
    2
    Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
  • Step 
    3
    In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.
  • Step 
    4
    To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.
  • Step 
    5
    Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.

Nutrition

Nutrition Facts are not available for this recipe

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