The first time I made Raspberry Jello Poke Cake with White Cake, I remember laughing at the bright pink color soaking into the soft white sponge. It looked playful, almost like something a little girl would dream up for her birthday. But when I sliced into it and saw those beautiful ruby streaks running through the tender white cake, I knew this Raspberry Jello Poke Cake with White Cake would become one of my favorite comfort desserts.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Even though my grandmother mostly baked honey cakes and orange pies, she always encouraged me to try new desserts. When I first made Raspberry Jello Poke Cake with White Cake, I felt that same playful spirit in my kitchen. This cake feels light, colorful, and joyful. It brings women together over coffee. It makes children smile. It makes ordinary afternoons feel special.
I love how Raspberry Jello Poke Cake with White Cake looks simple on the outside but hides a beautiful surprise inside. Every slice tells a story.
Why I Love Making This Recipe
I love this cake because it feels easy but impressive. I don’t need complicated techniques or fancy tools. I use a soft white cake base, pour sweet raspberry gelatin over it, and let time do the magic.
The raspberry flavor seeps into every little hole I poke into the cake. The cake turns moist and slightly fruity. When I spread fluffy whipped topping over the top, I create a soft cloud that balances the bright berry flavor underneath.
This Raspberry Jello Poke Cake with White Cake feels perfect for:
- Family gatherings
- Church events
- Baby showers
- Spring celebrations
- Summer afternoons
I also love that I can make it ahead of time. As a busy woman, I appreciate desserts that rest in the fridge and taste even better the next day.
And honestly? I love how it makes people say, “Oh wow!” when they see the inside.
Ingredients & Little Kitchen Secrets
I always tell my friends: simple ingredients create beautiful results.
For the Cake:
- 1 box white cake mix (about 15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Raspberry Layer:
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
For the Topping:
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup fresh raspberries (optional, for garnish)
- 2 tablespoons white chocolate shavings (optional)
My Little Kitchen Secrets
- I always use boiling water to fully dissolve the gelatin. I stir patiently for at least one minute.
- I poke deep holes in the cake using the handle of a wooden spoon. I don’t use a fork because it creates tiny holes that don’t hold enough filling.
- I let the cake cool completely before pouring the raspberry mixture. Warm cake makes the gelatin slide around instead of soaking in.
- I refrigerate for at least 4 hours. Overnight works even better.
These small details change everything.
How I Make It, Step by Step
I love guiding you step by step, just like my grandmother guided me.
- I preheat my oven to 180°C (350°F).
- I grease a 9×13-inch baking dish lightly.
- I mix the white cake mix, water, oil, and eggs in a large bowl.
- I beat the batter for about 2 minutes until smooth and creamy.
- I pour the batter into the prepared dish.
- I bake for 25–30 minutes until a toothpick comes out clean.
- I let the cake cool completely in the pan.
Now comes the fun part.
- I take the handle of a wooden spoon and poke holes all over the cake, spacing them about 1 inch apart.
- I dissolve the raspberry gelatin in 1 cup boiling water, stirring until fully dissolved.
- I add 1/2 cup cold water and stir again.
- I slowly pour the raspberry mixture evenly over the cake, making sure it fills the holes.
- I place the cake in the refrigerator for at least 4 hours.
After chilling:
- I spread the whipped topping evenly over the cake.
- I garnish with fresh raspberries and white chocolate shavings if I feel fancy.
- I slice and serve cold.
Each slice reveals those beautiful raspberry streaks inside the soft white cake.
How I Serve It at Home
I usually serve Raspberry Jello Poke Cake with White Cake straight from the refrigerator. I cut clean squares and use a flat spatula to lift each piece carefully.
When my girlfriends visit, I place slices on small white plates and serve them with strong Greek coffee. The sweet raspberry flavor balances the bitterness of the coffee perfectly.
For summer evenings, I serve it after grilled dinner with lemonade. The cool texture feels refreshing.
Sometimes I even add a few extra fresh raspberries on top of each slice for color. Presentation matters, especially when you cook with love.
Storage, Reheating & Make-Ahead Tips
This cake loves the refrigerator.
I cover it tightly with plastic wrap and store it in the fridge for up to 3 days. The flavor actually deepens after the first day.
I do not freeze it because the gelatin texture changes once thawed.
I always make this cake a day ahead when hosting guests. It saves me time and reduces stress. I focus on my main dishes while the cake rests beautifully in the fridge.
No reheating needed. I always serve it cold.
100-Word Short Version
I bake a soft white cake and let it cool completely. I poke deep holes all over the cake and pour dissolved raspberry gelatin over the top so it seeps into every hole. I refrigerate the cake for at least four hours to let the flavor set. After chilling, I spread whipped topping evenly over the surface and garnish with fresh raspberries if I like. I slice and serve cold. This Raspberry Jello Poke Cake with White Cake tastes moist, fruity, and light, making it perfect for gatherings, holidays, or simple family desserts.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
🛒 Ingredients
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup fresh raspberries (optional)
- 2 tablespoons white chocolate shavings (optional)
👩🍳 Instructions
- Preheat oven to 350°F (180°C).
- Grease a 9×13-inch baking dish.
- Mix cake mix, water, oil, and eggs until smooth.
- Pour batter into dish and bake 25–30 minutes.
- Cool cake completely.
- Poke holes evenly across the cake.
- Dissolve raspberry gelatin in boiling water.
- Stir in cold water.
- Pour gelatin mixture evenly over cake.
- Refrigerate at least 4 hours.
- Spread whipped topping over chilled cake.
- Garnish and slice before serving.
📝 Notes
- Use the handle of a wooden spoon for larger holes.
- Chill overnight for stronger flavor.
- Try strawberry gelatin for variation.
- Keep refrigerated until serving.
🍽️ Nutrition (per serving, approximate)
Calories: 260
Carbohydrates: 38g
Sugar: 25g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 280mg
Raspberry Jello Poke Cake with White Cake
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
Description
This Raspberry Jello Poke Cake with White Cake is a soft, moist, and vibrant dessert filled with sweet raspberry flavor in every bite. Light white cake gets infused with rich raspberry gelatin, then topped with fluffy whipped topping for a refreshing and crowd-pleasing treat perfect for holidays, potlucks, and family gatherings.
Ingredients
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup fresh raspberries (optional)
- 2 tablespoons white chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, water, oil, and eggs until smooth and creamy.
- Pour batter into prepared dish and bake for 25–30 minutes until a toothpick comes out clean.
- Allow cake to cool completely.
- Use the handle of a wooden spoon to poke holes evenly across the cake.
- Dissolve raspberry gelatin in 1 cup boiling water, stirring well.
- Add 1/2 cup cold water and stir to combine.
- Slowly pour gelatin mixture evenly over the cake, filling the holes.
- Refrigerate for at least 4 hours or overnight.
- Spread whipped topping evenly over chilled cake.
- Garnish with fresh raspberries and white chocolate shavings if desired.
- Slice and serve chilled.
Notes
Chill the cake overnight for deeper flavor. Use strawberry gelatin for a variation. Store covered in the refrigerator for up to 3 days. Do not freeze, as gelatin texture may change. For cleaner slices, wipe the knife between cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 25g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Conclusion
Every time I make Raspberry Jello Poke Cake with White Cake, I feel like I bring a little joy to the table. The bright raspberry color, the soft white cake, the creamy topping — they all come together in the simplest way.
I don’t need perfection in my kitchen. I need warmth, laughter, and something sweet to share.
If you make this cake, think of me in Crete, smiling in my slightly messy kitchen, believing that food connects us across oceans.
Because it truly does.
