Raspberry Poke Cake

By newbaucher

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.

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1 box (4-serving size) raspberry-flavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 container (8 oz) frozen whipped topping, thawed (3 cups)
• Fresh raspberries, if desired

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Make and cool cake as directed on box for 13x9-inch pan.
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.