Poke Cake (Print Version)

Ingredients:

01 - 1 box white cake mix (plus ingredients needed for mix).
02 - 1 cup raspberry preserves.
03 - 1 cup heavy cream.
04 - ¼ cup powdered sugar.
05 - 1 tsp vanilla extract.
06 - Fresh raspberries (for garnish).
07 - Mint leaves (optional, for garnish).

Instructions:

01 - Bake the white cake according to package instructions. Let cool completely.
02 - Once the cake is cooled, use a fork to poke holes all over the surface.
03 - Warm the raspberry preserves slightly and spread evenly over the cake, allowing it to seep into the holes.
04 - In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
05 - Spread the whipped cream over the top of the cake, smoothing it out with a spatula.
06 - Garnish with fresh raspberries and mint leaves if desired.
07 - Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes:

01 - Enjoy this zesty and delightful raspberry poke cake—perfect for any occasion!.

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