Raspberry Poke Cake

• Vegetarian

• Produce

  • 3 cups Raspberries

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 8 oz Cool whip
  • 3 tbsp Cornstarch
  • 3/4 cup Sugar
  • 1 box White cake mix + ingredients it called

• Dairy

  • 1 can Condensed milk, sweetened
  • 2 cups Milk

• Desserts

  • 1 large box Vanilla pudding, instant

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 box white cake mix + ingredients it called for
• 1 can sweetened condensed milk
• 3 cups raspberries
• ¾ cup cold water
• ¾ cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoons lemon juice
• 1 large box INSTANT vanilla pudding
• 2 cups milk
• 8 ounces cool whip, thawed to room temperature

Directions

• Prepare cake according the directions on the box. Pour into a greased 9x13 glass pan. Bake according to the directions on the box.
• In a medium saucepan combine raspberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes. Cool for 10 minutes.
• When cake come out of the oven take the end of a wooden spoon and poke holes into the cake.
• Pour sweetened condensed milk evenly over the cake making sure some gets into each hole.
• Pour Raspberry Sauce evenly over cake over the sweetened condensed milk. Spread a little bit if necessary.
• Let cake cool cake completely
• Combine pudding and milk and beat for 3 minutes. Set in the refrigerator for 5 minutes.
• Stir in cool whip and spread over cooled cake.