Raspberry Poke Cake


  • One 9x13 white cake baked & cooled
  • One 3 oz box of raspberry Jell-O
  • 8 oz. whipped topping thawed
  • Fresh raspberries for garnish optional


  1. Use the handle of a wooden spoon or a large drinking straw to poke holes over the entire surface of the cooled cake.
  2. Prepare Jell-o with 1 cup boiling water and 1/2 cup cold water. (This is 1/2 cup less water than the directions on the box.)
  3. Pour Jell-o over the cake - make sure to get some in every hole and over the surface of the cake.
  4. Refrigerate overnight or at least 3-4 hours.
  5. Just prior to serving, spread whipped topping over the cake and garnish with fresh raspberries.
  6. Refrigerate any leftovers.