Raspberry Lime Poke Cake

Betty Crocker SuperMoist white cake showcases ribbons of raspberry and lime flavor and gorgeous colors in our luscious Raspberry Lime Poke Cake.

Prep: 30 min | Total: 4 hr | Servings: 8

Ingredients

1 (18.25 ounce) box Betty Crocker™ SuperMoist™ white cake mix*
Water, vegetable oil and egg whites called for on cake mix box
2 cups boiling water
1 (4 serving size) box raspberry-flavor gelatin
1 (4 serving size) box lime-flavor gelatin
1 (16 ounce) container frozen whipped topping, thawed

Instructions

Make and bake cake mix as directed on box in 2 (9 inch) round cake pans, using water, oil and egg whites.
Cool completely, about 1 hour.
Return cooled cake layers into 2 clean 9 inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved.
With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake.
Refrigerate for 1 to 3 hours to allow gelatin to set up in cakes.
To remove cakes from pans, dip pans in warm water 10 seconds.
Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake.
Unmold second cake; carefully place on first cake on platter.
Frost entire cake with remaining whipped topping.
Refrigerate for 1 hour before serving, or until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Change the flavor and color of this fun, simple cake by swapping out the flavors of gelatin you drizzle over your cake rounds.

Decorate the cake with a few rainbow sprinkles to make it as festive on the outside as it is on the inside.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens