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Raspberry Lime Poke Cake

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.


  • 1 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-flavored gelatin
  • 1 (16 ounce) container frozen whipped topping, thawed


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

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

Expert Tips:

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.

Recipe and photo credit (used with permission): Betty Crocker