EASY Raspberry Cheesecake Poke Cake Recipe
Ingredients
- 1 (18.25 ounce) package white cake mix, prepared to package instructions
- 1 package (3 ounce) package raspberry gelatin
- 1 cup boiling water (for gelatin)
- 2 (8-ounce) packages cream cheese
- ½ cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping, thawed
- 1-2 cups raspberries
Instructions
- Bake cake in 13×9 pan according to package instructions. Allow to cool.
- Using a fork, poke holes in the top of the cake.
- Mix together the raspberry gelatin with 1 cup of boiling water until dissolved, and then spoon each color gelatin over the cake, making sure to pour over the holes. T It’s good to spoon over each row 2-3 times for good coverage.
- Next, mix together cream cheese and powdered sugar with 2 tablespoons of milk. Spread out cream cheese mixture over the cake.
- Top with whipped cream, spread out over the cream cheese layer.
- Finally, top the whipped cream with raspberries.
- Chill for 4 hours before serving.
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