This retro Raspberry Poke Cake is a potluck favorite. It’s made with raspberry Jello, but you can use any flavor. Grab the kids because they will love making and eating this Jello poke cake!
For about $5, you can have an entire cake and eat it too! It makes 12 servings for just $0.47 per serving.
Raspberry Poke Cake
Poke Cakes are one of our favorite cakes because they are beyond easy to make, affordable, light and airy, moist, flavorful cakes. This is a great recipe to teach your kids to make, and they will have fun while doing it. Our kids love poking the holes in the cake!
This recipe is a white cake with bursts of raspberry-flavored Jello throughout the cake. It is then topped with cool and creamy cool whip and fresh raspberries.
After baking the cake, holes are poked throughout it to allow the Jello to seep into the cake. Then the Jello sets within the cake while it is in the fridge.
Another great thing about this poke cake is that you can switch out the Jello flavor, so the options with this cake are literally endless! We love raspberry, but almost any other flavor will work too.
This is a great cake for potlucks, BBQs, summer swim parties, or any family gathering as it is a crowd-pleaser.
What can I use to poke holes in cake?
The handle of a wooden spoon is the perfect size for poking holes in the cake. Keep the holes about one-inch apart to get the right consistency with the cake. If there are too many holes, the cake may be too wet.
However, the Jello will not be thoroughly infused with not enough holes in the cake to give the cake’s burst of flavor and moist consistency. Also, be sure to only poke a hole about 3/4 of the way through the cake.
What’s the secret to moist cake?
We have a few tips for making a moist cake. First, do not overbake the cake, as this will result in a dry cake. Second, do not overmix the cake.
This can affect the batter while baking, resulting in a cake that is not moist. Lastly, add the Jello mixture after poking holes in the cake. You will be amazed at the flavor this adds and how moist the cake is as a result!
How to make Raspberry Jello Poke Cake recipe:
STEP ONE: First, make the cake and bake in a 9×13-inch pan. Let the cake cool completely after baking.
STEP TWO: Next, prepare the Jello. Then, poke holes all over the cake with a wooden spoon handle.
STEP THREE: Using a measuring spoon, add the Jello to the holes. Chill the cake for at least three hours.
STEP FOUR: Finally, spread cool whip over the top and garnish with raspberries and sprinkles.
- 9×13-inch pan
- mixing bowls
- handheld mixer
- measuring spoons
- liquid measuring cup
- wooden mixing spoon
- pastry spatula
The Flavor and Recipe Variations
- You can use whipped cream instead of Cool Whip.
- Also, you can use any flavor of jello you want with this recipe.
- If you want the cake to be less red or not quite as moist, you can reduce the cold water to ½ cup, OR you can go as low as ½ cup boiling and ½ cup cold.
How long is it good for:
Serve: You can leave the cake out for about two hours before it will need to be refrigerated.
Store: This cake is best consumed within 2 days of frosting it. Store it covered in the refrigerator.
Freeze: This cake does not freeze and defrost well. Mostly because Jello loses its texture when it’s frozen. Therefore, we do not recommend freezing this Jello poke cake.
How much will this Raspberry Jello Poke Cake recipe cost to make:
RECIPE COST: $5.55
PRICE PER SERVING: $0.47
- 15.25 oz box white cake mix + box ingredients – $1.92
- 1 cup water – $0.00
- 3 large eggs – $0.30
- 1/3 cup vegetable oil – $0.30
- 3.3 oz box raspberry Jello – $1.19
- 1 cup boiling water – $0.00
- 3/4 cup cold water – $0.00
- 8 oz container Cool Whip – $1.84
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to get the kids involved with this recipe:
Ages 2-3: Give the wooden spoon to your kiddo; they will love poking the holes in the cake.
Ages 4-5: Have them help measure out the ingredients for the cake, mix it, and pour it into the pan. They’ll also love helping you put the sprinkles and raspberries on top of the cake.
Ages 6-8: Let your child mix the cake ingredients. They can also assist with prepping the Jello and pouring it into the holes in the cake.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
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Raspberry Jello Poke Cake
- 9x13-inch pan
- mixing bowls
- handheld mixer
- Measuring spoons
- Liquid measuring cup
- Wooden mixing spoon
- pastry spatula
- 15.25 oz box white cake mix
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- 3.3 oz box raspberry jello
- 1 cup boiling water
- ¾ cup cold water
- 8 oz container Cool Whip thawed
- Raspberries optional
- Sprinkles optional
- Prepare and bake the cake according to the box directions of a 9x13-inch cake.
- Cool the cake completely.
- Whisk together the boiling water and jello mix for 2 minutes, then add the cold water.
POKE AND FILL CAKE:
- Poke holes all over the cake with a skewer or wooden spoon handle.
- Use a measuring spoon to add the jello to the holes, it will spread, that’s okay.
- Refrigerate the cake for at least 3 hours, preferably overnight.
- Top with thawed cool whip and garnish with fresh raspberries and sprinkles.