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Raspberry Poke Cake Recipe

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4.1 from 4 reviews

This Raspberry Poke Cake is a delightful American dessert featuring a moist vanilla cake infused with raspberry gelatin, topped with fluffy Cool Whip and fresh raspberries. Perfect for celebrations like Easter or any sweet occasion, it combines fruity flavors with a creamy texture that’s sure to impress.

  • Total Time: 3 hours
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 Vanilla Cake Mix
  • 1 cup Water
  • 3 Large Eggs
  • 1/2 cup Canola Oil

Jello Topping Ingredients

  • 3 ounces Raspberry Jello Mix
  • 1 cup Boiling Water
  • 1/2 cup Cold Water

Topping and Garnish

  • 8 ounces Cool Whip
  • 1 pint Red Raspberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF and grease a 9×13 inch cake pan thoroughly with nonstick cooking spray to ensure easy cake removal.
  2. Mix Cake Batter: In a large mixing bowl or using an electric stand mixer on medium speed, combine the vanilla cake mix, water, canola oil, and eggs until smooth and well incorporated.
  3. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 28 to 33 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean.
  4. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes, allowing it to stabilize before poking.
  5. Prepare Raspberry Jello Mixture: While the cake cools, whisk the raspberry gelatin powder into boiling water until completely dissolved. Add cold water and whisk again until fully blended.
  6. Poke Holes in Cake: Use a fork to poke holes about 1 to 2 inches apart all over the top surface of the cake to allow the Jello mixture to soak in.
  7. Pour Jello Over Cake: Slowly and evenly pour the prepared Jello mixture over the cake, allowing it to seep into the holes. Let the cake cool completely to set the gelatin.
  8. Apply Cool Whip: Once the Jello is set and the cake has cooled, spread an even layer of Cool Whip over the entire surface of the cake using a spatula.
  9. Chill: Cover the cake with plastic wrap or a suitable lid and refrigerate for at least 2 hours, preferably longer or overnight, to let the flavors meld and the topping firm up.
  10. Serve: Before serving, top the cake with fresh red raspberries. Slice and enjoy this refreshing, fruity dessert.

Notes

  • For best results, allow the cake to chill overnight to enhance the flavor and texture.
  • You can substitute Cool Whip with whipped cream or a dairy-free alternative if preferred.
  • Make sure the Jello is fully dissolved before pouring to avoid a grainy texture.
  • Use fresh raspberries to provide a bright contrast both visually and in taste.
  • If you prefer a less sweet dessert, consider using a sugar-free gelatin mix.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/raspberry-poke-cake-recipe/