Sunday, August 2, 2015

Vintage Raspberry Jello Poke Cake

Here is a favorite Summer cake I grew up on. A vintage recipe with a little extra yum...The Raspberry Jello Poke Cake. Many recipes for a poke cake is pretty plain. Usually made with the jello and cake with some whipped cream on top. When I was a kid...We put pudding and bananas topped with whipped cream. It adds so much more flavor to it...And it is refreshing if you add berries on top.


1 box yellow cake mix ( make cake as directed on box)
1 box (4 serving) raspberry flavored jello
1 cup boiling water
1/2 cup cold water
1 box instant vanilla or banana flavored pudding ( make according to box directions)
1 container (8oz.) thawed whipping cream
fresh raspberries
2 bananas


Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour. Pierce cooled cake all over with fork or chop stick. While cake is cooling, In small bowl, stir gelatin and boiling water until smooth; stir in cold water. let cool in fridge for about 15 minutes. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. After two hours or before serving: Make pudding, let set for 5 minutes in fridge, then slather all over top of cake. Cut 1/4 inch banana pieces all over the top of pudding and cake then frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

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