Raspberry Jello Poke Cake Recipe

This Raspberry Jello Poke Cake Recipe is made using a cake mix and five simple ingredients. It really doesn't get much better than this!

Prep Time15

Chill Time30

Total Time45

Servings:

Calories: 133kcal

2 boxes (13.25 oz) white cake mix prepared according to box directions but use milk instead of water
1 box (3 oz) raspberry jello prepared according to box directions
1 carton (8 oz) whipped topping
1 cup fresh raspberries

Preheat oven to 350 degrees. Prepare cakes according to box directions. Pour batter into the prepared CAKE pan with a 2 inch high egde or cake will overflow while baking. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Using the end of a wooden spoon, poke several holes in the cake.
When cake is cooled, combine boiling water with the raspberry jello. Stir until dissolved.
Pour jello mixture into the holes and over cake.
Place cake in the refrigerator for 30 minutes to allow jello to soak in.
Frost with whipped topping and finish things off with fresh raspberries.
Refrigerate until needed. Slice, serve and enjoy every bite.

You can also use a cake extender instead with one box of mix. In a mason jar add 1 ½ c flour, 1 c sugar, 2 teaspoon baking powder, ¼ teaspoon baking soda and 2 tablespoon cocoa powder (for chocolate cake mixes). Give it a shake to blend and add 11 level tablespoon of the mix to the 1 box of 13.25 oz dry cake mix and stir until blnded well. Make cake according to package directions and bake in cake pan for 40 minutes or toothpick inserted in center comes out clean.