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–+ servings
Raspberry Poke Cake

Indulgent Raspberry Poke Cake That Steals the Show

This delightful Raspberry Poke Cake is a simple yet stunning dessert perfect for any occasion, bursting with fruity flavor.
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Prep Time 15 minutes
Cook Time 28 minutes
Chilling Time 1 hour
Total Time 1 hour 43 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Use homemade if desired.
  • 3 large Eggs Substitute with egg replacement for vegan option.
  • 1 cup Cold Water Ensures cake moisture.
  • ½ cup Vegetable Oil Can substitute with canola or melted coconut oil.
  • 2 teaspoons Vanilla Extract Almond extract can substitute for variation.
For the Raspberry Filling
  • 3 oz Raspberry Jello Avoid sugar-free for best results.
  • 1 cup Boiling Water Ensures proper dissolution of jello.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream Substitute with whipped coconut cream for a dairy-free option.
  • ½ cup Powdered Sugar Reduce for less sweetness.
For Garnish
  • Fresh Raspberries Other berries can substitute as desired.

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • Electric Mixer
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking pan with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the eggs, cold water, vegetable oil, and vanilla extract until well combined.
  3. Slowly add the white cake mix to the wet mixture, stirring gently until no lumps remain. Pour the batter into the prepared baking pan and bake for 23-28 minutes.
  4. Remove the cake from the oven and let it cool for about 15 minutes. Poke holes all over the surface of the cake with the handle of a wooden spoon.
  5. Dissolve the raspberry jello in boiling water and pour this mixture over the cooled cake, allowing it to seep into the holes.
  6. Refrigerate the cake for at least 1 hour to allow the jello to set.
  7. Whip the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
  8. Garnish with fresh raspberries, slice the cake into squares, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgSugar: 20gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

This cake is best served chilled for enhanced flavors.

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