Raspberry Dream Poke Cake Recipes

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.

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.

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.

Steps:

• Preheat oven to 350.
• Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
• Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
• Reserve 2 tablespoons of the.
• raspberries for the frosting.
• Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
• and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
• Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
• Let stand 15 minutes before removing from pan.
• Cool completely.
• Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
• Beat in raspberries and almond extract.
• Frost cooled 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*.