This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.

Ingredients

12 serv.

(18 ounce) box white cake mix with pudding1
cups water↗1 1⁄4
cup vegetable oil↗1⁄3
egg whites↗3
(3 ounce) box raspberry Jell-O gelatin, 4 serving size1
cup boiling water1
cup cold water1⁄2
cups frozen whipped topping, thawed2
fresh raspberry (to garnish)↗

Step-by-step instructions

1
Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
2
Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3
Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
4
*You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

Source: food.com

Original recipe ↗

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