Raspberry Jell-O Poke Cake is made with a white cake mix, raspberry jell-o and frozen whipped topping. A deliciously EASY dessert!
Raspberry Poke Cake
If you’ve never had poke cake you are either younger than me, or some how missed the poke cake craze that swept the nation (that might be a slight exaggeration) several years back. It’s a classic, but it is so dang good I always come back to it!
Raspberry poke cake is typically a summer recipe, but, let’s be real, I think about and crave raspberry poke cake year round! It is super flavorful and light, but also chilled and creamy. And I am Here. For. It!
Although this cake is super simple to make, the Jello takes 3-4 hours so set. So plan ahead! Because it is so incredibly good, poke cake is sure to become one of your family favorites!
What Is In Raspberry Poke Cake?
Raspberry poke cake is made with 4 simple things:
- White Cake- You can make it from scratch, a box mix or even store bought, but the base of this recipe is the cake!
- Raspberry Jello- Ok technically you can use any flavor of Jello, but I absolutely LOVE raspberry! You will want to use the smaller 3 ounce pack of Jello for the perfect ratio of cake to Jello.
- Whipped Cream- You can use homemade or frozen whipped topping. It just depends on how much work you want to do.
- Raspberries- These are for garnish and totally optional. But for an extra special garnish, try using Sugared Berries. They are absolutely gorgeous!
Easy Steps To Jell-o Poke Cake
Once your cake is baked and completely cooled, poke holes all over the top. Make sure the holes go all the way down to let that Jello-y goodness get all throughout the cake.
Mix the Jello with water according to the directions on the box and pour the liquid evenly over the top of the cake.
Pop the cake into the fridge for 3-4 hours until set.
Top with whipped cream and fresh berries and serve!
Are there different variations of poke cake?
ABSOLUTELY! That is one of my favorite things about poke cake! You can play around and get any flavor combinations you want! Vanilla cake with orange Jello? Ta-da- Creamsicle! What about using peach Jello to make peaches and cream cake?
I have also tried chocolate cake with raspberry Jello and it was also delicious. Slightly more rich than the original and reminded me of the chocolate covered raspberry sticks you get at Christmas time. I wasn’t mad at it!
Mix, match and have fun creating!
How To Store Poke Cake
Because of the Jello and whipped cream, poke cake should be stored in the fridge. Just cover it with plastic wrap and pop it in the fridge. You could even freeze individual pieces if desired!
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If you liked this recipe, try one of these other desserts!
Raspberry Poke Cake
- 1 boxed white cake mix baked according to package directions in a 9x13 pan
- 3 oz box raspberry jello mixed with 1 cup of water
- 8 oz frozen whipped topping
- Bake the white cake mix according to package directions in a 9x13 pan. Allow the cake to cool compltely.
- Using a fork, poke holes into the cake about 1/2 inch apart from each other, all over the cake.
- Mix up the raspberry Jello according to package directions (using only 1 cup of water). Spoon the jello over the cake, allowing the raspberry jello to soak into the cake.
- Refrigerate the cake or 3-4 hours so the jello sets up. Alternitively, place the cake in the freezer for 30 mintues to quickly set the jello.
- Spread the whipped topping onto the top of the cake and then refrigerate until ready to serve.
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