The perfect summer raspberry poke cake

The perfect summer raspberry poke cake 1

The summer raspberry poke cake is a staple in my family. We make it for pretty much every occasion we can think of in the summer! From family barbeques to birthdays, to Fourth of July, to Labor Day, we find every single excuse to make this cake. It is my mama’s favorite, and you all have her to thank for this recipe! She has been making it for us since we were young, and a couple of years ago, my sister and I started the tradition of making it for our mom for her birthday. 

It’s the easiest recipe and this cake melts in your mouth. I am not someone who usually likes fruity dessert. Give me rich chocolate and I’m a happy girl! This cake is the one exception I make for fruity dessert! 

I would recommend making this cake and having it at your next summer get-together. I promise, there will not be a piece left by the end of the night! 

Ingredients

  • 1 box of any white cake mix
  • Water, vegetable oil, and eggs called for on the cake mix box that I used, which was Betty Crocker. 
  • 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 cup boiling water
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Fresh raspberries
  • Fresh Blueberries

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Directions

Step one

First, you’re going to want to heat the oven to 350°F (325°F for dark or nonstick pan). Then, according to the directions on the cake box, make and bake the cake.

Step two

Once the cake has baked thoroughly, take it out of the oven and let it cool for about an hour. Once the cake has completely cooled, take a straw or a knife and pierce the cake all over, to create holes. 
 
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Step three 

Boil 1 cup of water, and stir in jello packet once the water is boiling. Once the jello has dissolved into the boiling water, take it and pour it all over the cake. Set aside in the fridge for as long as desired. Note: The longer you let it sit, the more it will seep into the cake and the moister it will be.

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Step four 

Once the jello has seeped into the cake for the desired amount of time, take the whipped cream and spread it over the top of the cake.

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Step five

Top with fresh raspberries and blueberries, or whatever fruit you want.

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The perfect summer raspberry poke cake 10

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Step six

Enjoy! 

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Raspberry Poke Cake

Raspberry Poke Cake
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

  • 1 box of any white cake mix
  • Water, vegetable oil, and eggs called for on the cake mix box that I used, which was Betty Crocker. 
  • 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 cup boiling water
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Fresh raspberries
  • Fresh Blueberries

Instructions

    1. First, you're going to want to heat the oven to 350°F (325°F for dark or nonstick pan). Then, according to the directions on the cake box, make and bake the cake.

    2. Once the cake has baked thoroughly, take it out of the oven and let it cool for about an hour. Once the cake has completely cooled, take a straw or a knife and pierce the cake all over, to create holes.

    3. Boil 1 cup of water, and stir in jello packet once the water is boiling. Once the jello has dissolved into the boiling water, take it and pour it all over the cake. Set aside in the fridge for as long as desired. 

    The perfect summer raspberry poke cake 15

    4. Once the jello has seeped into the cake for the desired amount of time, take the whipped cream and spread it over the top of the cake.

    The perfect summer raspberry poke cake 16

    The perfect summer raspberry poke cake 17

    5. Top with fresh raspberries and blueberries, or whatever fruit you want.

    The perfect summer raspberry poke cake 18

    6. Serve and enjoy!

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Notes

The longer you let the jello seep into the cake, the moister it will become and the sweeter it will be.

The Best Summer Raspberry Poke Cake

The perfect summer raspberry poke cake 21

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