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–+ servings
A close up picture of the finished Raspberry Poke Cake on a white plate.
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5 from 2 votes

Raspberry Jello Poke Cake

This retro Raspberry Jello Poke Cake is a potluck favorite. It’s made with raspberry Jello, but you can use any flavor.
Prep Time10 minutes
Cook Time30 minutes
Chill Time3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: cake, poke, raspberry
Servings: 12 people
Calories: 282kcal
Cost: $5.55

Equipment

  • 9x13-inch pan
  • mixing bowls
  • handheld mixer
  • Measuring spoons
  • Liquid measuring cup
  • Wooden mixing spoon
  • pastry spatula

Ingredients

WHITE CAKE:

  • 15.25 oz box white cake mix
  • 3 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil

JELLO FILLING:

  • 3.3 oz box raspberry jello
  • 1 cup boiling water
  • ¾ cup cold water

TOPPING:

  • 8 oz container Cool Whip thawed

GARNISHES:

  • Raspberries optional
  • Sprinkles optional
US Customary - Metric

Instructions

BAKE CAKE:

  • Prepare and bake the cake according to the box directions of a 9x13-inch cake.
  • Cool the cake completely.

PREP JELLO:

  • 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.

CHILL CAKE:

  • Refrigerate the cake for at least 3 hours, preferably overnight.

TO FINISH:

  • Top with thawed cool whip and garnish with fresh raspberries and sprinkles.

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 368mg | Potassium: 157mg | Fiber: 1g | Sugar: 24g | Vitamin A: 102IU | Calcium: 83mg | Iron: 2mg