Raspberry Poke Cake With Marshmallow Frosting

This Raspberry Poke Cake is so moist and delicious, it will just melt in your mouth. The marshmallow frosting just tops this cake recipe and makes it very special. This is one of the cakes I like to make for a very special occasion or a simple celebration for family. I love being able to garnish the cake with fresh raspberries, what a perfect ending to a lovely luncheon or dinner.

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How To Make Raspberry Poke Cake

 With Marshmallow Frosting

The batter for this cake is so light and it is very important to make sure to use egg whites only.

The baking pan has been sprayed with a baking flour and oil spray before the batter was poured in the pan.

Bake in a 350 degree oven for 25 minutes and cool for at least 2 hours before frosting.  I used the Duncan Hines Classic White Mix with egg whites only. 

This is my favorite white cake mix.

After the cake has completely cooled, prepare the Jello mix.

Poke holes all over the top of the cake, then very carefully pour the Jello all over the cake, making sure it also goes in the holes. Place the cake into the refrigerator and let chill for about 1 hour.

After the cake has been chilled, prepare the frosting. In a medium size mixing bowl pour the whipped topping, extract, and the marshmallow topping.

As you are whipping the marshmallow frosting, add some red food coloring if you desire.

Whip the frosting until it is completely smooth.

Frost the cake.

Garnish the top of the cake with fresh raspberries.

Refrigerate before and after serving.

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Raspberry Poke Cake With Marshmallow Frosting

This cake is so moist and delicious it will melt in your mouth. A real special occasion cake .

Ingredients

The Cake

• 1 (15.25 ounce) box white cake mix, egg white only, plus box ingredients
• 1/2 teaspoon Raspberry extract
• 1 package (3.4 ounce) Raspberry Jello
• 1/2 cup boiling water
• 1/2 cup cold water
• Baking spray with oil and flour

Marshmallow Frosting

• 1 (8 ounce) container whipped topping
• 1 (7 ounce) container marshmallow cream
• 1 teaspoon Raspberry extract
• Red Food color (optional)
• Fresh Raspberries for garnish

Instructions

The Cake

1. Prepare the cake batter according to box directions. Add 1/2 teaspoon Raspberry extract, then stir well.
2. Pour the batter into a sprayed 9 X 13 baking dish. Bake in a 350 degree oven for 25 minutes.
3. Remove the cake to a cooling rack and let cool for at least 1 to 2 hours.
4. With a wooden skewer poke holes all over the cake.
5. In a mixing pitcher, mix the Jello, hot and cold water until the Jello has dissolved.
6. Pour the Jello over the cake, making sure the holes are filled.
7. Place the cake in the refrigerator for 1 hour and chill before frosting.
8. Refrigerate the cake before and after serving.

Marshmallow Frosting

1. Place the whipped topping and marshmallow cream into a medium mixing bowl. Whip the ingredients until they are smooth. Add the Raspberry extract and continue to whip until completely mixed.
2. Add the food coloring if desired and mix until the desired color is reached.
3. Frost the cake and garnish with fresh berries.
4. Chill the cake before and after serving.

Created using The Recipes Generator

We are serving this delicious cake!

The cake is so moist and delicious, full of raspberry flavor.

I sure hope you enjoy your slice of this cake!

Thanks so much for joining us today at the cottage. I always look forward to cooking with a friend. Have a fantastic week and come back to see me real soon!

Peace and Joy

Miz Helen

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