This variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge.
Original recipe makes 1 – 9×13 inch pan
1 (18.25 ounce) package white cake mix
1 (16 ounce) can lemon-lime flavored carbonated beverage
1 cup hot water
1 (6 ounce) package raspberry flavored Jell-O® mix
1 (3 ounce) package instant vanilla pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
5 hrs 5 mins
- Prepare and bake cake mix according to package directions for a 9×13 inch pan. Poke holes in cake while still hot with a fork.
- Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
- Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.
Calories: 361 kcal
Carbohydrates: 63.9 g
Cholesterol: 3 mg
Fat: 10.2 g
Fiber: 0.4 g
Protein: 4.6 g
Sodium: 462 mg