Ingredients:
– 1 box of vanilla cake mix
– 1 cup of fresh raspberries
– 1 cup of milk
– 1 cup of whipped topping
– 1/2 cup of raspberry gelatin
– 1/2 cup of sugar
– 1/4 cup of lemon juice
– 3 large eggs
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the cake mix, eggs, and milk. Blend until smooth.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the raspberry gelatin according to the package instructions, using lemon juice instead of some of the water for added zing.
5. Once the cake is out of the oven, let it cool for about 15 minutes.
6. Use a fork to poke holes all over the top of the cake.
7. Pour the prepared raspberry gelatin evenly over the warm cake, allowing it to soak in.
8. Let the cake cool completely, then chill in the refrigerator for at least 2 hours.
9. Before serving, spread whipped topping over the top and decorate with fresh raspberries.
Nutritional Information:
This Raspberry Zinger Poke Cake serves around 12 slices, with each slice containing approximately 210 calories, 3g of protein, and 6g of fat.
Time: Preparation time: 30 minutes | Cooking time: 30 minutes
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