Ingredients
White Cake Mix – 1 box (15.25 oz or 14.25 oz), plus ingredients listed on the box
Raspberry Jell-O – 3 oz
Boiling Water – 1 1/2 cups
Cool Whip – 8 oz, thawed
Raspberry Pie Filling – 21 oz (optional, for garnish)
Fresh Raspberries – (optional, for garnish)
Instructions
Bake the Cake:
Prepare and bake the white cake according to the instructions on the box, using a 13×9-inch baking pan. Let the cake cool for about 10 minutes.
Poke Holes:
Use a fork or wooden skewer to poke holes all over the cake, spacing them about an inch apart.
Dissolve the Jell-O:
In a bowl, dissolve the raspberry Jell-O in 1 1/2 cups of boiling water, stirring until fully dissolved.
Pour the Jell-O Mixture:
Slowly pour the dissolved Jell-O mixture over the cake, ensuring that it seeps into all the holes.
Chill the Cake:
Refrigerate the cake for about 45 minutes to allow the Jell-O to set and seep into the cake.
Frost the Cake:
Remove the cake from the refrigerator and spread the thawed Cool Whip over the top.
Garnish:
Optionally, top with raspberry pie filling or fresh raspberries for an extra burst of flavor.
Chill Again:
Refrigerate the cake for 1-2 hours to let it fully set before serving.
Notes
Cake Mix: You can use any brand of white cake mix for this recipe.
Whipped Topping: Cool Whip is recommended for stability, but you can use stabilized whipped cream as an alternative.
Variations:
Swap out the raspberry Jell-O for other flavors like strawberry or cherry.
Add a layer of fresh berries between the cake and the whipped topping for more texture and flavor.
Drizzle with melted white chocolate for a richer, sweeter touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
