Raspberry Poke Cake
Raspberry Poke Cake is made with a white cake mix, raspberry jell-o and frozen whipped topping. A deliciously EASY dessert!
- 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