Raspberry Poke Cake
Indulge in the irresistible sweetness of Raspberry Poke Cake, a vibrant dessert that's as delightful to look at as it is to eat. This easy-to-make treat features a moist white cake base infused with ribbons of raspberry-flavored gelatin, creating a stunning marbled effect with every slice. Topped with a generous layer of fluffy whipped topping and garnished with juicy fresh raspberries, this crowd-pleaser is perfect for any occasion. Whether you're looking for a refreshing summer dessert or a show-stopping centerpiece for a gathering, Raspberry Poke Cake is sure to impress. Ready in just 20 minutes of prep time with a refrigerator set for ultimate freshness, it’s a no-fuss dessert that combines simplicity, elegance, and a burst of fruity flavor.
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Recipe Information
Ingredients
- 1 box white cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 box (3 oz) raspberry-flavored gelatin
- 1 cup boiling water
- 0.5 cup cold water
- 8 oz whipped topping (like Cool Whip)
- 1 cup fresh raspberries
- 2 tablespoons (optional) powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the white cake mix according to the package instructions, combining the cake mix, eggs, vegetable oil, and water in a large mixing bowl.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes throughout the top of the cake, spacing them about 1 inch apart.
In a small mixing bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved, then add 0.5 cup of cold water and mix well.
Carefully pour the gelatin mixture evenly over the top of the cake, ensuring it seeps into the holes. Cover the cake and refrigerate for at least 2 hours or until the gelatin is set.
Once the gelatin has set, spread the whipped topping evenly over the top of the cake.
Garnish with fresh raspberries and, if desired, sprinkle lightly with powdered sugar for extra sweetness.
Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 255.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 938 mg | 72% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
