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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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1285.7 kcal

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer For efficient mixing of cake batter and pudding.
  • 1 Large Mixing Bowl For combining cake ingredients and preparing pudding.
  • 1 Fork To create channels for gelatin absorption.
  • 1 Whisk For dissolving gelatin and mixing pudding thoroughly.

Ingredients
  

Main

  • 1 15.25 ounce package white cake mix
  • 1 cup water
  • 3 large egg whites
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • 1 6 ounce package raspberry-flavored gelatin mix (such as Jell-O)
  • 1 16 ounce can lemon-lime flavored carbonated beverage
  • 2 cups milk
  • 1 3 ounce package instant vanilla pudding mix
  • 1 8 ounce container frozen whipped topping (such as Cool Whip), thawed

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • 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.
  • 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.
  • 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.
  • Beat milk and instant pudding together until thick; pour over cake. Spread whipped topping over cake. Refrigerate until ready to serve.

Notes

For optimal moisture infusion, ensure the cake is still hot when you poke the holes; this allows for maximum absorption of the gelatin mixture. Do not skimp on the refrigeration time between the gelatin soak and the pudding application, or before serving. This is crucial for the cake to set properly and achieve its characteristic moist, cohesive texture. Consider using a good quality raspberry gelatin and perhaps a splash of fresh lemon juice in the gelatin mixture for a brighter, more pronounced fruit flavor. Garnish with fresh raspberries and a dusting of confectioners' sugar or a few lemon zest curls for enhanced visual appeal and a fresh finish.