Perfect for summertime, a perfect mix of cake, sugar free jello and whipped cream. Who doesn't love a poke cake?
Prep Time15 minutesmins
Cook Time35 minutesmins
Chill Time1 hourhr
Total Time1 hourhr50 minutesmins
Course: Dessert
Cuisine: American
Ingredients
Liquid Jello Topping
1boxSugar Free Raspberry Jello Mix
1cupboiling water
The Cake
2Divinely Gluten Free Yellow Cake Mix
4ounceswater
6ouncescanola oil
4 Large Eggs
1canisterRedi Whip Whipped Cream
Instructions
Making the Cake
Preheat oven to 350 degrees. Butter a 13x9 inch baking pan
In a large mixing bowl, combine water, eggs and oil. Stir until combined. Add the two yellow cake mixes. Stir until combined.
Pour batter into greased baking pan and place in the preheated oven on the center rack. Bake approx 35 minutes. Remove from oven when it is done.
Allow cake to cool for 30 minutes to an hour (I patiently wait for the hour because it is just better for the cake). Once it has cooled, poke the cake with what you have available (I have used the end of a wooden spoon, a knife, a skewer {my favorite really} and our temperature gauge). I tend to poke about every 3/4 of an inch to an inch all over the cake. Poke down at least an inch or deeper, if you have a thin poker like a skewer. If you are using a wooden spoon, keep it shallow.
Mix the boiling water and the jello in a measuring cup or a mug.Stir until fully dissolved. Using a spoon, begin to dribble the liquid over the holes of the cake. Keep feeding the pokes until all the jello is gone. Allow to cool again.
To serve, simply cut the cake and spray some whipped cream on top.