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Raspberry Poke Cake

Raspberry Poke Cake

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.



  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
  2. Make and bake cake as directed on box for 13 x 9-inch pan.
  3. Cool completely in pan, about 1 hour.
  4. Pierce cooled cake all over with fork.
  5. 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.
  6. Refrigerate for 2 hours.
  7. Frost with whipped topping; garnish with raspberries.
  8. Store covered in refrigerator.

Prep Time 10 min | Total Time 3 hr 45 min | Servings 12

Expert Tips:

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.

Nutrition Information: Serving Size: 1 Serving Calories 290 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg Sodium 320mg Total Carbohydrate 41g (Dietary Fiber 0g Sugars 26g ), Protein 3g

% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 4%

Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:3

*Percent Daily Values are based on a 2,000 calorie diet.


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