Raspberry Jello Poke Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Raspberry Jello Poke Cake calories by ingredient


Introduction

Jello Poke Cake made with Raspberry Jello and topped with Cool Whip Lite. Cake is made with 1/3 cup apple sauce instead of oil and uses 3 egg whites. Jello Poke Cake made with Raspberry Jello and topped with Cool Whip Lite. Cake is made with 1/3 cup apple sauce instead of oil and uses 3 egg whites.
Number of Servings: 16

Ingredients


    1 pkg. (2-layer size) white cake mix
    1 cup boiling water
    1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
    1/2 cup cold water
    1 tub (8 oz.) COOL WHIP Lite Whipped Topping, thawed

Directions

PREPARE cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

STIR boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

FROST cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user OKIELORA.