Best 8 Raspberry Poke Cake Recipes

RASPBERRY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 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.

RASPBERRY COCONUT POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
• Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
• Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
• Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

RASPBERRY POKE CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
• *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

WHITE RASPBERRY POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
• Poke holes all over cooled cake with a fork.
• In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
• Pour over cake and refrigerate for 30 minutes.
• To make the frosting, beat together cream cheese and butter until fluffy.
• Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
• Top cake with fresh raspberries and sliced almonds.
• Refrigerate until serving.

RASPBERRY LIME POKE CAKE

Steps:

• Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.
• Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
• In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.
• To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.
• Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.

RASPBERRY POKE CAKE

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pan).
• 2. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 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.
• 4. NOTES: Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin. You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

RASPBERRY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 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.

RASPBERRY DREAM POKE CAKE

Steps:

• Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.Use a serving fork to poke holes an inch or so apart all over the cake.Add the powdered gelatin to the boiling water and stir until dissolved.Slowly pour gelatin over the cake.Refrigerate cake for 45 minutes.Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.Refrigerate 1-2 hours before serving.Source: amandascookin.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.