Pop Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 361 Calories

Ingredients

• 1 cup water
• 1 cup hot water
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (18.25 ounce) package white cake mix
• 1 (6 ounce) package raspberry flavored Jell-O® mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1 (16 ounce) can lemon-lime flavored carbonated beverage
• 3 large egg whites
• 1/2 cup vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Step 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.

Step 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.

Step 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.

Step 5

Beat milk and instant pudding together until thick; pour over cake. Spread whipped topping over cake. Refrigerate until ready to serve.