This pop cake recipe variation of the poke cake uses raspberry gelatin and lemon-lime soda to make it extra moist. Serve it straight from the fridge.
Ingredients
- 1 , 15.25 ounce
- 1 cup water
- 3 large egg whites
- 0.5 cups vegetable oil
- 1 cup boiling water
- 1 , 6 ounce
- 1 , 16 ounce
- 2 cups milk
- 1 , 3 ounce
- 1 , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
-
2
Combine cake mix, 1 cup water, egg whites, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
-
3
Bake in the preheated oven until a toothpick inserted into center comes out clean, 23 to 28 minutes. Poke holes in cake with a fork while it's still hot.
-
4
Combine boiling water and gelatin, then stir in lemon-lime soda; pour hot mixture over cake. Cool cake completely; refrigerate at least 4 hours before frosting.
-
5
Beat milk and instant pudding together until thick; pour over cake. Spread whipped topping over cake. Refrigerate until ready to serve.
Nutrition Facts
Per serving
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