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Raspberry Poke Cake is the easy, crowd pleasing dessert that looks as pretty as it tastes, a fluffy white cake soaked with raspberry jello and topped with cool whipped cream and fresh raspberries. I made this for a summer cookout, and the bright pink streaks running through every slice had Maddie and Lizzie begging to cut the first piece. If you love an easy cake mix dessert like our pina colada poke cake, this raspberry version is your next go to.
Built on a boxed white cake mix and finished with whipped topping and berries, this raspberry poke cake is the kind of no fuss dessert that disappears at every party.
Raspberry Poke Cake Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 3 hours 40 minutes (with chilling)
- 🍽️ Serving: 15 servings
- ⚡ Calories: 206kcal
- 🌶️ Flavor Profile: Sweet white cake with bright raspberry and creamy topping (light, fruity)
- ✋ Difficulty: Easy, starts with a cake mix, on par with our pina colada cake
Quick Answer
Bake a white cake in a 9 by 13 pan according to the box and let it cool slightly. Whisk raspberry jello with boiling and cold water, then poke holes all over the cake and pour the jello into the holes. Refrigerate at least 3 hours, then top with whipped topping and garnish with fresh raspberries and sprinkles before slicing.
Jump to:
Why This Recipe Works
Click to see the technique science
- A boxed cake mix keeps it easy. Starting with a white cake mix means a tender, foolproof cake with almost no effort.
- Poking holes soaks in the flavor. Poking the cake lets the raspberry jello sink deep inside, flavoring and coloring every bite.
- Jello adds bright flavor and color. The raspberry jello gives the cake its signature pink streaks and fruity flavor.
- Whipped topping keeps it light. A simple whipped topping keeps the cake light and fluffy and is the easiest frosting around.
- Fresh raspberries finish it perfectly. A handful of fresh berries on top adds a pop of real raspberry and a pretty presentation.
- It only gets better as it chills. Time in the fridge lets the jello fully soak in so the cake is moist, cool, and refreshing, which makes it a fantastic make ahead dessert for busy party days.
- It is endlessly customizable. Swap the jello flavor, change up the berries, or add sprinkles to match any holiday or party theme, all without changing the simple method.
Why You’ll Love This Recipe
- It is so easy to make, with a cake mix and just a few simple ingredients.
- It is light and refreshing, perfect for warm weather, a lot like our lemon blueberry trifle.
- It feeds a crowd, baked right in a 9 by 13 pan for easy serving.
Key Ingredients
Here is what gives this raspberry poke cake its bright flavor and pretty color. Just a handful of easy ingredients does the work.
- White cake mix: The easy, foolproof base. A white cake lets the pink jello streaks show off beautifully.
- Raspberry jello: The secret to that bright color and fruity flavor soaked right into the cake.
- Whipped topping: A light, fluffy, no fuss frosting that keeps the cake cool and creamy.
- Fresh raspberries: A pop of real berry on top for flavor and a gorgeous finish.
- Sprinkles: An optional fun touch that makes this cake party ready, much like the topping on our lemon raspberry cake balls.
See recipe card for exact quantities.
Variations and Substitutions
This poke cake is easy to make your own. Here are a few ideas our readers love.
- Swap the raspberry jello for strawberry, cherry, or any berry flavor.
- Use a yellow or vanilla cake mix for a richer base.
- Fold a little raspberry jam into the whipped topping for extra flavor.
- Add a layer of fresh berries between the cake and topping.
- Make it patriotic with blue jello and red and blue berries for the Fourth of July.
How to Make Raspberry Poke Cake
- Bake the white cake in a 9 by 13 pan according to the box, then let it cool slightly.
- Whisk the raspberry jello with boiling water until dissolved, then stir in the cold water.
- Poke holes all over the cake with the handle of a wooden spoon.
- Pour the jello over the cake so it sinks into the holes, then refrigerate until set.
- Spread the thawed whipped topping evenly over the chilled cake.
- Slice, garnish with fresh raspberries, and serve.
Recipe Tips & Tricks
- Let the cake cool slightly before poking so the holes hold their shape.
- Use a wooden spoon handle for wide holes that soak up more jello.
- Pour the jello slowly so it absorbs evenly into every hole.
- Chill overnight for the most flavorful, fully soaked cake.
- Add the topping and berries right before serving so they stay fresh.
- Serve it cold, the same way we love our pina colada cake straight from the fridge.
Serving Ideas and Suggestions
This raspberry poke cake is best served cold, straight from the fridge, so the jello is set and the cake is moist and refreshing. Cut it into squares right in the pan for easy serving at potlucks, barbecues, birthdays, and summer parties.
Pair it with our pina colada cake or a tray of lemon raspberry cake balls for a bright, fruity dessert spread.
For a bigger dessert table, add our lemon blueberry trifle and our raspberry cheesecake bites so there is something for every berry lover.
Because this cake needs time to chill and soak, it is a great make ahead dessert. Bake and soak it the day before your gathering, keep it covered in the fridge, and just add the whipped topping and berries right before serving.
Raspberry Poke Cake FAQs
A Raspberry Poke Cake is a white cake baked, poked full of holes, and soaked with raspberry jello so the color and flavor run all the way through. It is topped with whipped cream and fresh raspberries.
A white cake mix is best for Raspberry Poke Cake because it lets the bright pink jello streaks show. Yellow or vanilla cake mix works too for a richer flavor.
Plan on at least 3 hours, and overnight is best. The longer the Raspberry Poke Cake chills, the more the jello soaks in for a moist, flavorful cake.
Yes. Raspberry Poke Cake is a great make ahead dessert. Bake and soak it a day in advance, then add the whipped topping and berries right before serving.
Store Raspberry Poke Cake covered in the refrigerator for up to 4 days, and the jello soak keeps the cake moist the whole time. You can also freeze the soaked cake without the topping for up to 2 months. Wrap it well, thaw it overnight in the fridge, and add the whipped topping and fresh raspberries after thawing for the best texture.
The jello is what soaks into the holes and gives Raspberry Poke Cake its signature color and flavor all the way through. Fresh raspberries are best used as a garnish on top rather than as the soak, since they will not seep into the holes the way the liquid jello does.
Want more easy crowd pleasing cakes? Try our tropical pina colada cake next.
Keep the red, white, and blue rolling with our 4th of July fruit pizza.
Raspberry Poke Cake
Ingredients
- box white cake mix + ingredients called for on box
- 3.3 oz box raspberry jello
- 1 cup boiling water
- 3/4 cup cold water
- 8 oz container of cool whip thawed
- Raspberries for garnish
- Sprinkles optional topping
Instructions
- Prepare and bake the cake according to the box directions of a 9×13-inch cake.
- Whisk together the boiling water and jello mix for 2 minutes, then add the cold water.
- Poke holes all over the cake with a skewer, fork, or wooden spoon handle.
- Use a measuring spoon to add the jello to the holes, it will spread, that’s okay.
- Refrigerate the cake for at least 3 hours, preferably overnight.
- Top with thawed cool whip and garnish with fresh raspberries and sprinkles if desired.
Notes
- You can use homemade whipped cream instead of cool whip.
- You can use any flavor of jello you want with this recipe, see my suggestions above.
- If you want the cake to be less red or not quite as moist, you can reduce the cold water to ½ cup OR you can go as low as ½ cup boiling and ½ cup cold.
- Usually using a white cake mix is best for presentation but you can use a yellow or vanilla flavor as well.
- If you want you can make your own homemade cake as long as it fits in a 9″x13″ pan.
- Get the kids involved! This cake is so much fun for the kiddos. It’s an easy memory maker.
Nutrition
Love This Recipe?
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I absolutely love it ❤️
I bought a large box of raspberry jello. I used half of it to pour over the cake & the rest I added to the whipped cream. It turned it pink & gave a raspberry flavor. Then I added the coconut.
I haven’t made this yummy cake in years. Very refreshing for the summer and not super-sweet. Thanks for the reminder.