Raspberry Poke Cake
A light vanilla cake marbled with raspberry jello and topped with whipped vanilla frosting.
- 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
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.
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.
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