Raspberry Poke Cake

9 ingredients
4 steps

Ingredients

  • 1 (18 ounce) box white cake mix with pudding
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 (3 ounce) box raspberry Jell-O gelatin, 4 serving size
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 cups frozen whipped topping, thawed
  • fresh raspberry (to garnish)

Directions

  1. 1
    Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
  2. 2
    Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. 3
    Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
  4. 4
    *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

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