Raspberry Poke Cake

Name: Raspberry Poke Cake
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Fresh raspberries, if desired; 1 box (4-serving size) raspberry-flavored gelatin; 118 milliliters cold water; 237 milliliters boiling water; 227 grams container frozen whipped topping, thawed (3 cups); 1 box Betty white cake mix

Need a dairy free dessert? Raspberry Poke Cake could be an excellent recipe to try. This recipe serves 12. One serving contains 261 calories, 4g of protein, and 4g of fat. From preparation to the plate, this recipe takes around 3 hours and 45 minutes. If you have raspberries, water, water, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.

Equipment you will use

Oven

Frying Pan

Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Ingredients you will need

Whipped Topping