Raspberry Poke Cake
Servings: 12
Calories: 252kcal
A light vanilla cake marbled with raspberry jello and topped with whipped vanilla frosting.
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Ingredients
- 1 box vanilla cake mix (9x13 cake) and ingredients to make it
- 1 (3 oz) box raspberry jello
- 1 Cup boiling water
- 1 (3.4 oz) box vanilla instant pudding
- 1 Cup milk
- 1 tub frozen whipped topping thawed
- 1-2 drops red food colouring optional
- raspberries for garnish, optional
- edible sprinkles for garnish, optional
Instructions
- Bake the cake according to the directions on the box or your favourite 9x13 white or yellow cake recipe. Let cool completely before proceeding.
- Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.
- In a small bowl, mix the jello with the boiling water then drizzle over the cake being sure to fill all the holes.
- In a large bowl, whisk the vanilla pudding with the milk just until it begins to thicken then fold in the whipped topping.
- Divide the topping into two bowls and add a drop or two of red food colour to one bowl to make a pink topping.
- Drop the topping onto the top of the cake alternating colours, then gengly swirl together to cover the cake.
- Place the cake in the refrigerator and allow to set at least 3 hours before serving.
- Serve topped with fresh raspberries and a scoop of ice cream, if desired.
Notes
Dividing the topping and adding food colouring to half allows you to make a pretty marble like frosting. You can skip this step and make it all pink or leave it white if you wish.
If you don't want to use a box cake mix, any recipe for a 9x13 white or yellow cake will work.
Nutrition
Calories: 252kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 403mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 67IU | Calcium: 98mg | Iron: 2mg