Go Back
+ servings
white cake with raspberry jello to make a raspberry poke cake
Print Pin
No ratings yet

Raspberry Poke Cake

Raspberry Poke Cake is made with a white cake mix, raspberry jell-o and frozen whipped topping. A deliciously EASY dessert!
Course Dessert
Cuisine American
Keyword jello poke cake
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 3 hours
Servings 24
Calories 35kcal
Author Karli Bitner


  • 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.


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