Light and fruity raspberry poke cake is a fantastic dessert to make this summer. Just like classic red velvet poke cake, this fruity poke is super easy to whip up and is a wonderful treat to serve when the weather is warm. The best part? You can customize the flavor of your raspberry poke cake to make a delicious unique dessert that's tailored to your tastes. With a tender, moist cake topped with delicious raspberry jello and a layer of Cool Whip, raspberry poke cake is a great-tasting, easy, make-ahead recipe that's ideal for picnics and summertime barbecues, especially when you want to serve a lighter dessert.
One of the reasons raspberry poke cake is so easy to make is the fact it uses time-saving boxed cake mix and jello. All you need to do is bake the cake according to the instructions on the box and let it cool. Poke holes into the cake – you'll want to pierce all the way to the bottom of the dish. Next up, stir boiling water into the gelatin powder, then add in the cold water. Pour the jello mixture over your cake then leave it for at least 2 hours to set in the fridge. Once the gelatin has set, you can top your poke cake off with a generous layer of Cool Whip. Absolute perfection!
– When poking the holes in your cake, make sure to pierce all the way through it.
– Adding a little lemon to your raspberry poke cake is a winning combination. Swap out white cake mix for lemon cake mix.
– Take your raspberry poke cake to the next level by making homemade whipped cream instead of using Cool Whip.
– Don't have fresh raspberries? No problem! You can use frozen raspberries, just let them thaw and pat them dry to remove excess moisture.
– You can use any type of flavored gelatin you like. Try mixing raspberry with banana, strawberry, cherry, lemon, or lime.
Wrap leftover raspberry poke cake in cling film and store it in the fridge for up to 1 week.
Absolutely! After adding the jello layer, cover your poke cake with cling film and freeze for up to 1 month. When you're ready to enjoy it, thaw it overnight in the fridge then add the whipped topping as outlined in the recipe.
Preheat your oven to 350°F. Lightly grease an oven-pan.
In a bowl, mix the white cake mix and the other ingredients it calls for.
Pour the batter in the greased oven-pan.
Bake the cake according to the directions on the cake mix box. Allow the cake to cool completely.
Poke holes into the cake.
Run a knife around the sides of the cake to loosen it from the pan.
Whisk gelatin and boiling water to combine. Stir in cold water.
Pour the gelatin mixture over the cake.
Place the cake in the fridge for 2 hours or until set.
Whip the Cool Whip.
Decorate with a layer of Cool Whip.
Garnish with fresh raspberries.