Raspberry Poke Cake

My mom used to make strawberry poke cake in the summertime when we were growing up. I remember how much I loved it. It is moist, light, and just simply delicious. The only flavor I've ever had was strawberry. I wanted to try something a little different, so I baked a raspberry poke cake. The results were delicious.

Now I like to bake my cakes and cupcakes from scratch most of the time. However, this recipe works so much better when you just use a cake mix from a box. Every now and then you have to cheat and cut corners, right?

This is the perfect cake when you want something light and airy on a hot summer day. You can make this as a 9x13 cake or you could make poke cake cupcakes.

Raspberry Poke Cake
Serves: 12 pieces
Adapted by: http://thatsmypan.com/blog/?p=103

Ingredients
1 box Betty Crocker SuperMoist white cake mix
water, oil, and eggs called for on the cake mix box
1 box (4 serving size) raspberry Jello mix (I use the sugar free jello and it works every time)
1 cup boiling water
1/2 cup cold water
1 8 oz container frozen whipped topping, thawed (about 3 cups)
Fresh raspberries, optional

Directions
-Heat oven to 350 degrees.
-Spray a 9x13 baking dish with nonstick cooking spray or grease and flour the pan, which will prevent the cake from sticking.
-Prepare the cake mix according to directions on the box and bake in the oven.
-Cool cake completely for 1 hour.
-Pierce cooled cake with a fork all over the cake surface.
-In a small bowl, combine the gelatin and boiling water and whisk together for 2 minutes. Add in the cold water and stir together.
-Pour jello mixture over the entire cake. Refrigerate cake for 2 hours.
-Frost cake with thawed cool whip and top with fresh raspberries, if desired.
-Slice and serve

Enjoy! :)