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 desserts. Give me rich chocolate and I’m a happy girl! This cake is the one exception I make for a 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
Directions
Step one
Step two
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.
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.
Step five
Top with fresh raspberries and blueberries, or whatever fruit you want.
Step six
Enjoy!
Raspberry Poke Cake
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, 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 been 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.
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.
5. Top with fresh raspberries and blueberries, or whatever fruit you want.
6. Serve and enjoy!
Notes
The longer you let the jello seep into the cake, the moister it will become and the sweeter it will be.
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