Raspberry Poke Cake
Raspberry Jello Poke Cake is a simple yet flavorful cake recipe. White cake infused with raspberry jello topped with cream to make one memorable, easy poke cake!
Servings: 24
Calories: 21kcal
Ingredients
- 1 boxed white cake mix baked according to package directions in 9x13 pan
- 3 oz box raspberry jello mixed with 1 cup of water
- 8 oz frozen whipped topping
Instructions
- Bake the white cake mix according to package directions in a 9x13 pan. Allow the cake to cool compltely.
- Using a fork, poke holes into the cake about 1/2 inch apart from each other, all over the cake.
- Mix up the raspberry Jello according to package directions (using only 1 cup of water). Spoon the jello over the cake, allowing the raspberry jello to soak into the cake.
- Refriegerate the cake or 3-4 hours so the jello sets up. Alternitively, place the cake in the freezer for 30 mintues to quickly set the jello.
- Spread the whipped topping onto the top of the cake and then refrigerate until ready to serve.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 38mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Calcium: 10mg