Raspberry Poke Cake
Raspberry Poke Cake is made with a white cake mix, raspberry jell-o and frozen whipped topping. A deliciously EASY dessert!
Servings: 24
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 35kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Calcium: 7mg | Iron: 1mg