Raspberry Poke Cake
A white cake with splashes of raspberry Jell-O and a deliciously creamy frosting make this a fun (but super simple) Raspberry Poke Cake!
ANOTHER FRUITY POKE CAKE
Poke cakes are one of my favorite easy desserts to make. I fell in love with this Raspberry Poke Cake from the moment I took the first bite! The raspberry flavor is just the right amount, not too overwhelming but strong enough for you to know what it is. And just like all my other poke cakes, this one is SUPER simple to make that even beginners can knock it out of the park with no problem! If you add some coconut on the top of the frosting – you can even make this taste like a Raspberry Zinger Cake
FREQUENTLY ASKED QUESTIONS:
Sure, you could try a yellow or French vanilla cake mix instead.
Certainly. Canned frosting is possible or any other frosting you enjoy.
I think coconut could be added on top to make it like a Raspberry Zinger Cake.
Yes, other Jell-O flavors can be used. If you do this, then the flavor will obviousy change, but it will still be yummy. I have a ton of Poke Cake recipes on my site. Here are some of my favorites:
– Hawaiian Jello Poke Cake
– Banana Pudding Poke Cake
– Carrot Poke Cake
– Butterfinger Poke Cake
– Reese’s Peanut Butter Poke Cake
When you aren’t serving this cake, it needs to be covered and kept in the fridge because of the frosting and the Jell-o ingredients. They’re perishable. The longer the leftovers are kept, the soggier they can become and the texture can change.
Any leftovers should be covered and kept in the fridge for up to a week or can be kept frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white cake mix – this is my suggestion on what to use as it works best, but other ideas can be found in the FAQ section.
- egg whites – if you’re sticking to the white cake mix like I suggest, you’ll only need the egg whites when mixing it.
- Raspberry Jell-O – I used the Jell-O brand, but the store brand or any other gelatin will work fine. Changing up the Jell-O flavor is possible and would give you other flavored poke cakes. See more ideas in the FAQ section and in the Craving More Recipes section.
- water – you need boiling water and cold water to help activate the raspberry gelatin.
- instant pudding mix – I suggest using vanilla pudding mix and be sure to grab the instant, not the cook n serve kind.
- whipped topping – I use Cool Whip, but any brand will work.
HOW TO MAKE RASPBERRY POKE CAKE
Prepare the white cake mix with the ingredients needed to make the cake: egg whites, oil and water per the directions on the back of the box for a 9×13-inch cake. Once it is done baking, place it on the counter and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes into the cake about 2 inches apart.
Add the raspberry jello and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved. Add the cold water to the bowl and whisk to combine. Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
In a large bowl, whisk together the vanilla pudding with the milk for 1 minute. Add the whipped topping and stir to combine until there are no streaks left. Smooth the frosting on top of the cake and place it back into the refrigerator for 2 hours to set up.
Garnish with raspberries if using and serve immediately.
CRAVING MORE RECIPES?
- Lime Jell-O Poke Cake
- Lemon Raspberry Poke Cake
- Orange Poke Cake
- Strawberry Pudding Poke Cake
- White Chocolate Raspberry Cake
- Raspberry White Chocolate Cookies
- Raspberry Upside Down Cake
- Raspberry Honey Butter
- Raspberry Fluff
- 35 Poke Cake Recipes
Raspberry Poke Cake
Ingredients
For the cake:
- 1 box white cake mix
- ingredients needed to make cake: egg whites, oil and water
- 3 ounce box raspberry Jell-O
- 1 cup boiling water
- ½ cup cold water
For the frosting:
- 3.4 ounce package instant vanilla pudding mix
- 1 cup cold milk
- 8 ounce tub whipped topping (Cool Whip)
Instructions
- Prepare 1 box white cake mix with the ingredients needed to make cake: egg whites, oil and water per the directions on the back of the box for a 9×13-inch cake. Once it is done baking, place it on the counter and let it cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes into the cake about 2 inches apart.
- Add the 3 ounce box raspberry Jell-O and 1 cup boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved.
- Add ½ cup cold water to the bowl and whisk to combine.
- Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
- In a large bowl, whisk together 3.4 ounce package instant vanilla pudding mix with 1 cup cold milk for 1 minute.
- Add the 8 ounce tub whipped topping and stir to combine until there are no streaks left.
- Smooth the frosting on top of the cake and place it back into the fridge for 2 hours to set up.
- Garnish with raspberries, if using, and serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love all of your poke cakes, especially this one. So delicious