Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
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Raspberry Poke Cake
- Prep Time 10 min
- Total 3 hr 45 min
- Servings 12
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- Fresh raspberries, if desired
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan).
-
Step2Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan on cooling rack, about 1 hour.
-
Step3With tines of fork, poke holes over top of cake. In medium bowl, stir gelatin and boiling water until dissolved; stir in cold water. Carefully pour mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours.
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Step4Spread whipped topping over top of cake; garnish with raspberries. Store loosely covered in refrigerator.
Nutrition
300 Calories
14g Total Fat
3g Protein
41g Total Carbohydrate
24g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 310mg
- 13%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 24g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
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