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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

Prepare the white cake mix according to the package instructions, combining the cake mix, eggs, vegetable oil, and water in a large mixing bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the gelatin has set, spread the whipped topping evenly over the top of the cake.

Step 8

Garnish with fresh raspberries and, if desired, sprinkle lightly with powdered sugar for extra sweetness.

Step 9

Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1682.6 grams (1682.6g)

Amount per serving	% Daily Value*
Calories	3542

Total Fat 168.00g	215%
Saturated Fat 53.00g	265%
Polyunsaturated Fat 67.20g
Cholesterol 558mg	186%
Sodium 3459mg	150%
Total Carbohydrate 475.60g	173%
Dietary Fiber 8.00g	29%
Total Sugars 255.30g
Protein 31.10g	62%

Vitamin D 123IU	615%
Calcium 938mg	72%
Iron 11mg	60%
Potassium 695mg	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.

Source of Calories

Fat: 42.7%

Protein: 3.5%

Carbs: 53.8%