Pop Cake
Description
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 (18 1/4 ounce) package white cake mix
•
1 cup water
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3 large egg whites
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1/2 cup vegetable oil
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1 cup hot water
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1 (6 ounce) package raspberry flavored Jell-O® mix
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1 (16 ounce) can lemon-lime flavored carbonated beverage
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2 cups milk
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1 (3 ounce) package instant vanilla pudding mix
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1 (8 ounce) container frozen whipped topping, thawed
Directions
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.