Raspberry Zinger Poke Cake Recipe 45 Food

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

Ingredients

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

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

Ingredients

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

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