RASPBERRY POKE CAKE
This is an old recipe that I never get tierd of. I have made this with a lemon cake/lemon jello and one with an orange cake/orange-pineapple jello!
Provided by star pooley
Categories Cakes
Time 3h55m
Number Of Ingredients 7
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
This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.
Provided by TasteTester
Categories Dessert
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 9
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*.
Nutrition Facts : Calories 304.4, Fat 13.3, SaturatedFat 4.5, Sodium 333.7, Carbohydrate 43.8, Fiber 0.3, Sugar 29.9, Protein 3.3
RASPBERRY POKE CAKE
Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
RASPBERRY POKE CAKE
Make and share this Raspberry Poke Cake recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix and bake cake in a 9x13 pan.
- Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
- Make sure you poke all the way down.
- Dissolve jello in boiling water.
- Add cold water and spoon over cake.
- Chill 3-4 hours.
- Top with whipping cream.
Nutrition Facts : Calories 267.3, Fat 10.7, SaturatedFat 1.5, Sodium 333, Carbohydrate 39.9, Fiber 0.4, Sugar 29.5, Protein 3.4
RASPBERRY LIME POKE CAKE
Betty Crocker™ Super Moist™ white cake showcases ribbons of raspberry and lime flavor and gorgeous colors in our luscious Raspberry Lime Poke Cake.
Provided by Brooke Lark
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
WHITE RASPBERRY POKE CAKE RECIPE
White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.
Provided by Elyse
Yield 15
Number Of Ingredients 14
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.
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- Bake the cake according to the directions on the box or your favourite 9x13 white or yellow cake recipe. Let cool completely before proceeding.
- Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.
- In a small bowl, mix the jello with the boiling water then drizzle over the cake being sure to fill all the holes.
- In a large bowl, whisk the vanilla pudding with the milk just until it begins to thicken then fold in the whipped topping.
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