Summer
Raspberry Poke Cake
Easy to follow, this guide will get you to make the yummiest and easiest summer cake that'll have everyone's mouth watering.
Raspberry Poke Cake
- 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
INGREDIENTS
DIRECTIONS
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.
DIRECTIONS
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.
DIRECTIONS
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.
DIRECTIONS
5. Top with fresh raspberries and blueberries, or whatever fruit you want.
DIRECTIONS
6. Enjoy!