Raspberry Poke Cake Recipes

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RASPBERRY POKE CAKE



Raspberry Poke Cake image

This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.

Provided by TasteTester

Categories     Dessert

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box white cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (3 ounce) box raspberry Jell-O gelatin, 4 serving size
1 cup boiling water
1/2 cup cold water
2 cups frozen whipped topping, thawed
fresh raspberry (to garnish)

Steps:

  • Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
  • Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
  • *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

Nutrition Facts : Calories 304.4, Fat 13.3, SaturatedFat 4.5, Sodium 333.7, Carbohydrate 43.8, Fiber 0.3, Sugar 29.9, Protein 3.3

WHITE RASPBERRY POKE CAKE RECIPE



White Raspberry Poke Cake Recipe image

White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.

Provided by Elyse

Yield 15

Number Of Ingredients 14

1 (15.25 ounce) box white cake mix (We used Pillsbury)
1/2 cup vegetable oil
1 cup water
3 eggs
1 (3 ounce) box raspberry Jell-O flavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 ounce) package cream cheese (softened)
1/4 cup butter (softened)
1 teaspoon vanilla
3 Tablespoons milk
3 cups powdered sugar
1 cup fresh raspberries
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
  • Poke holes all over cooled cake with a fork.
  • In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  • Pour over cake and refrigerate for 30 minutes.
  • To make the frosting, beat together cream cheese and butter until fluffy.
  • Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  • Top cake with fresh raspberries and sliced almonds.
  • Refrigerate until serving.

RASPBERRY COCONUT POKE CAKE



Raspberry Coconut Poke Cake image

White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.

Provided by kel7298

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
1 cup water
⅓ cup vegetable oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar raspberry preserves
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (3.5 ounce) package sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
  • Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
  • Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
  • Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 53.3 g, Cholesterol 43.2 mg, Fat 16.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 250.5 mg, Sugar 44.8 g

JELL-O® POKE CAKE



Jell-O® Poke Cake image

An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.

Provided by mollie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 7h10m

Yield 12

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
¼ cup cold water
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup boiling water
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
  • Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
  • Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
  • Spread whipped topping over cake.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g

RASPBERRY POKE CAKE



Raspberry Poke Cake image

This is an old recipe that I never get tierd of. I have made this with a lemon cake/lemon jello and one with an orange cake/orange-pineapple jello!

Provided by star pooley

Categories     Cakes

Time 3h55m

Number Of Ingredients 7

1 pkg betty crocker® supermoist® white cake mix
---- water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
1 c boiling water
1/2 c cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
---- fresh raspberries, if desired

Steps:

  • 1. Heat oven to 350°F (325°F for dark or nonstick pan).
  • 2. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
  • 4. NOTES: Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin. You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

RASPBERRY POKE CAKE



Raspberry Poke Cake image

Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Fresh raspberries, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g

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