Raspberry Poke Cake

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1

  box (4-serving size) Jell-O™ raspberry-flavored gelatin
• 1

  cup boiling water
• 1/2

  cup cold water
• 1

  container (8 oz) Cool Whip frozen whipped topping, thawed
• Fresh raspberries, if desired

Steps

1 Heat oven to 350°F (325°F for dark or nonstick pan).

2 Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.

3 Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.