If you’re looking for a show-stopping, bright, and utterly delightful dessert, the Raspberry Jello Poke Cake Recipe is a total winner. This cake blends the light fluffiness of a white cake mix with the tangy, vibrant burst of raspberry jello that soaks right into the tender crumb. The addition of cool whip topping makes it creamy and dreamy, while fresh raspberries add a fresh, fruity finish. It’s a nostalgic classic revamped into an easy-to-make dessert that impresses every time at gatherings or just a casual family treat.
Ingredients You’ll Need
Gathering these simple but essential ingredients means you’re just moments away from creating a sensational dessert. Each element plays a crucial role: the white cake mix creates a soft base, raspberry jello delivers the perfect pop of flavor and color, and cool whip brings a smooth, light topping that ties it all together beautifully.
- Box white cake mix: This is your cake base and the easiest way to get that moist, fluffy texture without fuss.
- 3.3 oz box raspberry jello: The star flavor that soaks deep into the cake for tangy sweetness and vibrant color.
- 1 cup boiling water: Needed to dissolve the jello powder perfectly and help it infuse into the cake.
- 3/4 cup cold water: This cools the jello mixture so it’s the right temperature to pour over the cake.
- 8 oz container of cool whip (thawed): Adds that light, creamy finish that makes every bite dreamy and refreshing.
- Raspberries (for garnish): Fresh berries for a natural fruity crunch and extra burst of color.
- Sprinkles (optional topping): Fun and festive for a bit of extra visual appeal.
How to Make Raspberry Jello Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by following the directions on the white cake mix box for a 9×13-inch pan. Baking this cake is your foundation—make sure it’s fully cooked and lightly golden so it’s perfect for soaking up that raspberry goodness.
Step 2: Mix the Raspberry Jello
While your cake is baking, whisk together 1 cup of boiling water with the raspberry jello powder. Whisk for 2 full minutes until the powder is completely dissolved, then stir in the cold water. This cooling step is crucial to ensure the jello sets nicely and seeps into the cake instead of just sitting on top.
Step 3: Poke Holes All Over the Cake
Once the cake has cooled a bit, grab a skewer, fork, or the handle of a wooden spoon and gently poke holes all over the surface. These holes create the perfect pathways for the raspberry jello to sink deeply, delivering flavor and moistness right into every bite.
Step 4: Pour the Jello Over the Cake
Use a measuring spoon to drizzle the jello mixture carefully into the holes you’ve poked. It will spread naturally as it seeps through, so don’t worry if it looks like a lot at first. This step is the magic that makes the cake so juicy and flavorful.
Step 5: Refrigerate for Flavor Infusion
Pop the cake in the refrigerator for at least 3 hours, but overnight is even better. This chilling time lets the raspberry jello fully soak into the cake, giving it that gorgeous texture and vibrant taste we all crave in this Raspberry Jello Poke Cake Recipe.
Step 6: Add the Creamy Cool Whip and Garnish
Right before serving, spread the thawed cool whip evenly over the top for a light and luscious finish. Add fresh raspberries and sprinkles if you want a pop of extra color and a hint of crunch. This final layer brings the whole dessert together with a heavenly creamy touch.
How to Serve Raspberry Jello Poke Cake Recipe
Garnishes
Fresh raspberries make a beautiful, natural garnish, adding a refreshing juiciness and hint of tart. Sprinkles or even edible glitter can add a fun and celebratory vibe, especially for parties or special occasions. Mint leaves also make a lovely fragrant accent if you want to get fancy.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream, balancing the tangy raspberry notes with smooth sweetness. A simple cup of aromatic tea or fresh coffee complements the flavors perfectly for a relaxing dessert experience.
Creative Ways to Present
Serve the poke cake in individual glass jars layered with extra fresh raspberries for a charming twist. Alternatively, cut it into bite-sized squares and arrange on a platter with mint leaves scattered around for an elegant look. You can even experiment with layering it with other berries or mixing in some chopped nuts for a bit of texture.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly in the refrigerator to preserve moisture and freshness. It stays delicious for 3 to 4 days, making it a great make-ahead dessert if you want to enjoy it over several days.
Freezing
This cake freezes well if wrapped securely with plastic wrap and foil to prevent freezer burn. When ready to eat, thaw it overnight in the refrigerator. The texture remains moist and flavorful, though the cool whip topping is best added fresh after thawing.
Reheating
Since this is a chilled dessert with jello and cool whip, it’s best enjoyed cold. Reheating isn’t recommended because it can affect the texture of the jello and cream. Instead, serve it straight from the fridge for that perfect balance of soft cake and cool topping.
FAQs
Can I use a different flavor of Jello for this poke cake?
Absolutely! While raspberry is classic and vibrant, flavors like strawberry, cherry, or even lime can add a fun twist. Just keep the water measurements the same for the best consistency.
Do I have to use a boxed white cake mix?
You can make this with homemade white cake batter if you like, but using a box mix makes it super quick and reliably fluffy, which is perfect for this easy poke cake recipe.
How long should the cake chill before serving?
Refrigerate the cake for at least 3 hours to let the jello set and soak in fully. For best results, chilling it overnight is ideal—it enhances the flavor and texture beautifully.
Can I make this cake dairy-free?
Yes! Just swap out the cool whip for a dairy-free whipped topping variety and ensure the cake mix you use fits your dietary needs.
What if I don’t have fresh raspberries for garnish?
No worries! You can use frozen raspberries (thawed and drained) or even a drizzle of raspberry sauce on top to keep that berry burst going strong.
Final Thoughts
This Raspberry Jello Poke Cake Recipe is pure joy in dessert form—simple enough to whip up any time but impressive enough to steal the spotlight. Whether you’re treating friends, family, or just yourself, it’s a wonderful way to celebrate bright flavors and easy comfort. Give it a try and watch the smiles spread!
Print
Raspberry Jello Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Jello Poke Cake is a delightful, moist white cake infused with vibrant raspberry jello that seeps into every bite. Topped with fluffy Cool Whip and fresh raspberries, it offers a perfect balance of fruity sweetness and light creaminess, making it an ideal dessert for any occasion.
Ingredients
Cake
- 1 box white cake mix (plus ingredients called for on the box)
Jello Mixture
- 3.3 oz box raspberry jello
- 1 cup boiling water
- 3/4 cup cold water
Topping
- 8 oz container of Cool Whip (thawed)
- Fresh raspberries (for garnish)
- Sprinkles (optional topping)
Instructions
- Prepare and bake the cake: Follow the directions on the white cake mix box to mix and bake the cake in a 9×13-inch pan. Bake it as instructed, then allow it to cool slightly.
- Make the raspberry jello mixture: In a bowl, whisk the raspberry jello powder into 1 cup of boiling water thoroughly for about 2 minutes until completely dissolved. Then stir in 3/4 cup cold water to cool the mixture.
- Poke holes in the cake: Using a skewer, fork, or wooden spoon handle, poke holes evenly all over the surface of the warm cake, allowing the jello to soak in.
- Fill the holes with jello: Spoon the prepared raspberry jello mixture into each hole using a measuring spoon. The jello will spread throughout the cake as you add it.
- Refrigerate the cake: Place the cake in the refrigerator and chill it for at least 3 hours, preferably overnight, to allow the jello to set and infuse the cake.
- Add the topping: Once chilled, spread the thawed Cool Whip evenly over the cake’s top layer. Garnish with fresh raspberries and sprinkles if desired for a festive touch.
Notes
- For best results, use a 9×13-inch pan as specified.
- Ensure the cake is slightly warm when poking holes to allow the jello to soak deeper.
- Letting the cake chill overnight intensifies the raspberry flavor.
- If fresh raspberries are unavailable, frozen ones can be used – just thaw before garnishing.
- Optional sprinkles add a fun decorative element but can be omitted for a simpler presentation.
