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Raspberry Poke Cake

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“This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.”
READY IN:
3hrs 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
  2. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
  4. *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

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