Classic poke cake recipes are so fun and easy to make, and now you can make a Raspberry Poke Cake that’s only 4 Weight Watchers points for a nice, big slice! This poke cake recipe uses Raspberry sugar-free Jello. The cake is extremely moist and bursting with fruity flavors.

The raspberry Jello flavor is the perfect balance of sweet and tart. You’ll love how it gives the cake such a vibrant color. I also came up with a zero-point raspberry mousse topping for the cake. Although the topping for this Jello poke cake is optional, I highly suggest making it! It is deliciously tart and perfectly balances the sweetness of the cake. It’s smooth and creamy and gives you a little protein boost from the Greek yogurt. Honestly, it really adds to the cake and is so much more special than using plain Cool Whip!

Also, it takes less than 20 minutes to get this healthy cake in the oven. It requires some resting time after you pour the Jello mixture over top of it, but most of the time involved in this recipe is hands-off. Upon taking one bite of this delicious poke cake with Jello, you’ll be mesmerized by its fruity flavor and moist yet cakey texture. Are you ready to make the best poke cake ever? Make sure to add this raspberry cake recipe to your list of new Weight Watchers dessert recipes to try this summer!

Plated raspberry poke cake slice
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Why You Should Try This Recipe

  • It’s so delicious. This is the best poke cake recipe! It is such a scrumptious, fruity cake that it is perfect for summertime, especially if you make the optional raspberry mousse topping to go with it. The raspberry flavor really shines!
  • No unmolding is required. Unlike other cakes, you don’t need to flip this Jello cake out of the pan or make layers to assemble it. You can keep it right in the pan you baked it in!
  • Perfect for gatherings and easy to transport. This simple yet yummy cake will blow everyone away! It’s perfect for taking to parties or making for special occasions since it is easy to transport in the baking dish.

Recipe Overview

  • Serving Size: 1 cake slice
  • Number of Servings: 9
  • Time to Cook: 30 – 35 minutes
  • WW Points Per Recipe: 4 per slice, 32 for the entire cake (click here to view it in the WW app; Weight Watchers login required)

Ingredients in WW Raspberry Poke Cake

  • ⅓ cup Light butter substitute (I used I Can’t Believe It’s Not Butter, Light)
  • 1 cup zero-calorie sweetener, cup-for-cup sugar substitute (I used monk fruit powder)
  • 1 Egg
  • 2 tsp Vanilla extract
  • 1 ¾ tsp Lemon juice
  • ⅔ cup Unsweetened plain almond milk or skim milk
  • 1 ⅔ cup All-purpose flour
  • ½ tsp Salt
  • 2 tsp Baking soda
  • 0.3 oz  Zero-sugar, Low-calorie raspberry Jello powder to mix with water (I used a 0.6 oz box and used the other half for the optional topping)
Measured ingredients for poke cake

Optional Topping:

  • 1 ½ cups Greek yogurt
  • 0.3 oz Zero-sugar, Low-calorie raspberry Jello powder
  • Optional: powdered sugar

Instructions for making Raspberry Poke Cake

  • Preheat oven to 350°F. Mix the light butter substitute and the zero-calorie sweetener until combined.
  • Add the egg, vanilla extract, and lemon juice, mixing until thoroughly incorporated. Scrape down the sides of the bowl, and then add the remaining ingredients (minus the Jello). Mix at medium to low speed to form the cake batter, ensuring there are no lumps. Be careful not to over-mix, as it will make the cake crumbly!
  • Transfer the cake batter to a greased 8-inch square cake pan or 9-inch round pan. Bake the cake for 30 to 35 minutes or until thoroughly baked. It will be golden brown, and if you press the top with your finger, it will spring back.
  • Allow the cake to cool for at least 15 minutes. Make the Jello mixture by combining 0.3 ounces of Jello powder with 1 cup of hot water to dissolve the Jello. Add in 1 cup of cold water, mixing to combine.
Vanilla cake and raspberry jello mixture
  • Poke large holes in the cake, then fill the holes with the Jello mixture. Also, pour some Jello over the entire cake, even where the holes aren’t. If you don’t want the cake saturated so much, you don’t have to use all of the Jello! Allow the cake to set in the refrigerator for at least two to three hours before serving.
Soaked raspberry jello cake
  • For optional Raspberry mousse topping, Measure 1 ½ cups of Greek yogurt. Add 0.3 ounces (or slightly less and work your way up, depending on your taste preferences) of the dry Jello powder, mixing to combine. It will thicken nicely. You can also add 2 to 3 teaspoons of powdered sugar if you want it to be sweeter.
  • Spread over the top of the cake after it has been refrigerated for at least 1 hour, then return to the fridge for another hour. Cut the cake into 9 even slices and serve! Keep chilled.
Sliced raspberry cake with fresh raspberries

Variations and Substitutions

There are plenty of ways to switch up this recipe, from substituting some of the cake batter ingredients to using different Jello flavors for customization. Here are a few ideas:

  • Save a Point: to make the cake lower in points, you can cut it into 12 slices instead of 9 to reduce the points per slice.
  • Sweetener vs Granulated Sugar: This recipe works best when you use a cup-for-cup sugar replacement. If you were to use regular granulated sugar instead of a zero-calorie sweetener, it would bump the recipe to 10 points per slice.
  • Milk Type: Both unsweetened plain almond milk and skim milk help keep the points low. If you choose to use another milk, it will likely affect the points amount. Make sure to adjust in the WW recipe builder!
  • Strawberry Poke Cake: Simply use strawberry Jello instead of the Raspberry flavor!
  • Coconut Poke Cake: Raspberry and coconut are delicious together. For a Raspberry coconut cake, simply follow the directions to assemble the cake and then sprinkle on toasted coconut as a finishing touch. You can also use coconut extract in the batter rather than vanilla extract (only add 1 tsp).
  • Chocolate Poke Cake: How delicious does a chocolate raspberry cake sound? Experiment with using Raspberry Jello for the cake soak and chocolate Jello in the topping!
  • Lemon Poke Cake: To make a lemon raspberry cake, you can substitute the vanilla extract for lemon juice. Then, use lemon jello for either the cake soak or for the topping.

Tips and Tricks for Making the Best Poke Cake

  • Pay attention to the ounces of your Jello package. Most sugar-free Jello boxes are 0.3 oz, but some are family-size, like the one I got, which is 0.6 oz. If you plan to make the cake and the topping, you can purchase the family size (0.6 oz) or simply purchase two of the 0.3 oz.
  • Store the cake in the refrigerator and enjoy for 3-4 days. When serving it, try not to keep it at room temperature for too long because of the greek yogurt topping.
  • Remember not to frost the cake until it has partially set. Otherwise, it will absorb the topping.
  • Make the holes big enough for streaks to show. Although you can make tiny holes to evenly disperse the Jello liquid, you get a prettier pattern when you use the back of a spoon or a large straw to poke bigger holes that the Jello can fill.

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Raspberry Poke Cake

Servings: 9
Prep: 20 minutes
Cook: 30 minutes
Resting Time: 2 hours
Plated raspberry poke cake slice
Fruity and light cake with eye-catching raspberry jello streaks.

Equipment

  • 8-inch square baking dish or 9-inch round cake pan

Ingredients 

  • cup Light butter substitute, I used I Can’t Believe It’s Not Butter, Light
  • 1 cup Zero-calorie sweetener, must use a cup-for-cup sugar substitute (I used monk fruit powder)
  • 1 Egg
  • 2 tsp Vanilla extract
  • 1 ¾ tsp Lemon juice
  • cup Unsweetened plain almond milk , or skim milk
  • 1 ⅔ cup All-purpose flour
  • ½ tsp Salt
  • 2 tsp Baking soda
  • 0.3 oz Zero-sugar, Low-calorie raspberry Jello powder (you will mix with water), (I used a 0.6 oz box and used half for the cake filling, half for the frosting)

Optional Topping:

  • 1 ½ cup Greek yogurt
  • 0.3 oz Zero-sugar Low-calorie raspberry Jello powder

Instructions 

  • Preheat oven to 350°F. Mix the light butter substitute and the zero-calorie sweetener until combined.
  • Add the egg, vanilla extract, and lemon juice, mixing until thoroughly incorporated. Scrape down the sides of the bowl, and then add the remaining ingredients (minus the Jello). Mix at medium to low speed to form the cake batter, ensuring there are no lumps. Be careful not to over-mix, as it will make the cake crumbly!
  • Transfer the cake batter to a greased 8-inch square cake pan or 9-inch round pan. Bake the cake for 30 to 35 minutes or until thoroughly baked. It will be golden brown, and if you press the top with your finger, it will spring back.
  • Allow the cake to cool for at least 15 minutes. Make the Jello mixture by combining 0.3 ounces of Jello powder with 1 cup of hot water to dissolve the Jello. Add in 1 cup of cold water, mixing to combine.
  • Poke large holes in the cake, then fill the holes with the Jello mixture. Also, pour some Jello over the entire cake, even where the holes aren’t. If you don’t want the cake entirely saturated, you don’t have to use all of the Jello! Allow the cake to set in the refrigerator for at least two to three hours before serving.
  • For optional Raspberry mousse topping, Measure 1 ½ cups of Greek yogurt. Add 0.3 ounces (or slightly less and work your way up, depending on your taste preferences) of the dry Jello powder, mixing to combine. It will thicken nicely. You can also add 2 to 3 teaspoons of powdered sugar if you want it to be sweeter.
  • Spread over the top of the cake after it has been refrigerated for at least 1 hour, then return to the fridge for another hour. Cut the cake into 9 even slices and serve! Keep chilled.

Notes

4 WW points when cut into nine even slices (with or without topping)

Nutrition

Serving: 61gCalories: 119kcalCarbohydrates: 21gProtein: 5.6gFat: 3.2gCholesterol: 19mgSodium: 422mgPotassium: 82mgFiber: 0.7gSugar: 1.2gCalcium: 67mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking, Dessert
Cuisine: American, Dessert
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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