Tuesday, February 11, 2020

Raspberry Poke Cake

Over the past few months, I have been baking cakes for my family, on a regular basis.  I usually make at least one a week, though some weeks it goes so fast that I make a second one, and then there are weeks that I make a particular cake that seems to just sit there for a while before getting eaten.

Raspberry Poke Cake is the cake for this week, and I can already tell you that I will have make another by week's end.  It is that good, and it has gone THAT fast that there are but 3 or 4 pieces left.

My 16 year old son especially, loves it.

If you're looking for a quick and easy dessert for those moments where family or friends come by, and you need something to serve with a cup of coffee, look no further.  I'm pretty sure you will have all the ingredients needed, in your pantry.

Raspberry Poke Cake

1 box white cake mix (ingredients needed for cake)
2 boxes raspberry jello (1.4oz), or a 3 oz. box of jello
1 and half cups boiling water
Cool Whip (8z)

Bake the white cake mix according to package directions.  Let cool for 10 minutes.

Mix the jello with the boiling water.  Poke holes all over the cake, you can use a fork or the handle of a spoon or knife etc.

Pour the jello mixture slowly over the cake.  Refrigerate for 30 minutes.  When cake is cool, cover with cool whip.  That's it, super simple and yummy.

Options:  You can take some raspberry jam, and after the cake has been refrigerated for 30 minutes, slather on a thin layer of jam over the cake before adding the cool whip. 

You can also warm the jam up slightly to make it easier to pour, and pour on a thin layer over the cool whip.  Or you can use pie filling as well to top the cake after the cool whip.

There are tons of variations to this cake, so do whichever you like, but I will say that even just as simply as I've given you the recipe above, it is super yummy and doesn't really need anything else added.