Raspberry Poke Cake Recipes

RASPBERRY POKE CAKE

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*.

RASPBERRY POKE CAKE

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

Steps:

• Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
• Use a serving fork to poke holes an inch or so apart all over the cake.
• Add the powdered gelatin to the boiling water and stir until dissolved.
• Slowly pour gelatin over the cake.
• Refrigerate cake for 45 minutes.
• Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
• Refrigerate 1-2 hours before serving.

WHITE RASPBERRY POKE CAKE RECIPE

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

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.

25 BEST POKE CAKES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poke cake recipe in 30 minutes or less!

RASPBERRY POKE CAKE

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.