Ingredients
Scale
- 1 box (15.25 oz) white cake mix, plus ingredients called for on the box
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) frozen whipped topping, thawed
- 1 pint fresh raspberries, for garnish
- Raspberry Zinger snack cakes, for garnish
Instructions
- Step 1: Prepare the white cake mix according to package directions and bake in a 9×13 inch pan. Let cool slightly.
- Step 2: While the cake is still warm, poke holes all over the cake using the end of a wooden spoon or a fork.
- Step 3: In a bowl, dissolve the raspberry gelatin in the boiling water. Stir until completely dissolved.
- Step 4: Slowly pour the raspberry gelatin mixture over the warm cake, making sure it seeps into all the holes. Then, pour sweetened condensed milk evenly over the cake.
- Step 5: Refrigerate the cake for at least 2 hours, or until the gelatin is set.
- Step 6: Spread the thawed whipped topping over the cake. Garnish with fresh raspberries and Raspberry Zinger snack cakes before serving.
Notes
- Store leftover cake in the refrigerator, covered, for up to 3 days to keep it fresh and the whipped topping stable.
- This cake is best served chilled, so no reheating is necessary; it's perfect straight from the fridge!
- For an extra zing, try drizzling a little raspberry syrup over each slice just before serving to enhance the fruity flavor.
- To prevent the gelatin from making the cake soggy, ensure it's fully dissolved in the boiling water and cooled slightly before pouring over the warm cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American