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
Scale
- 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