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. 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! Complete and total success!! Several comments of my new favorite cake. More comments to request for a future birthdays.
Delicious Raspberry Poke Cake
- 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
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce 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.
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.