Description
A delicious raspberry-flavored poke cake perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 1 cup cold water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 box (15 oz) white cake mix
- 1 cup boiling water
- 1 box (3 oz) raspberry Jell-O
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries (for garnish & serving)
Instructions
- Preheat the oven to 350℉. Lightly spray a 9×13 cake pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the large eggs, cold water, vegetable oil, and vanilla extract until blended.
- Dump in the dry white cake mix and use a whisk or an electric mixer on medium-high speed to mix until the batter is smooth and well combined; about 2 minutes of mixing. Scrape down the sides of the bowl as needed.
- Pour the cake batter evenly into the prepared cake pan. Bake for 23-28 minutes. The cake is done when it springs back lightly when touched and a toothpick inserted into the middle comes out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes.
- Use the handle of a wooden spoon to poke holes evenly in rows across the surface, spacing them about 1-inch apart, pressing almost to the bottom (but not all the way to prevent the Jell-O liquid from running out).
- In a medium bowl, whisk together the boiling water and raspberry Jell-O powder until fully dissolved, about 2 minutes. Slowly pour the Jell-O mixture evenly over the cake, ensuring it flows into all of the holes.
- Allow the cake to cool completely at room temperature, about 30 minutes.
- Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to allow the raspberry Jell-O filling to set.
- In a large mixing bowl, using an electric hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until fluffy, stiff peaks form and hold their shape.
- Gently spread the whipped topping evenly over the chilled cake.
- Garnish the cake with fresh raspberries on top, cut into squares, and serve. Enjoy! The cake can be served right away or you can cover it with a lid and refrigerate for up to 8 hours before serving.
Notes
- I prefer refrigerating the cake once it’s frosted for better flavor, but it’s optional.
- Wait to add the raspberry garnish until right before serving.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg