This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Raspberry Poke Cake

By: Betty Crocker®

"Poke around your cupboard and freezer and you'll probably find everything you need to make a classic 'poke' cake. Some things just get easier."

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Ready In:
3 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (4-serving size) package raspberry flavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 ounce) container frozen whipped topping, thawed
Fresh raspberries, if desired

Directions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
Make and cool cake as directed on box for 13x9-inch pan.
Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Footnotes

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Substitution: Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.
Special Touch: You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.