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!
Servings 12 servings
Calories 264kcal
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
Calories: 264kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Sodium: 406mg | Fiber: 1g | Sugar: 32g
