1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Prepare cake batter according to package directions. Pour into the pan and bake as directed (about 25–30 minutes). Let cool completely.
3. Use the end of a wooden spoon or chopstick to poke holes all over the cooled cake.
4. In a bowl, dissolve raspberry gelatin in boiling water. Stir in cold water. Pour evenly over the cake, letting it seep into the holes.
5. Chill at least 2 hours (or overnight) to set.
6. Before serving: Spread with whipped cream and top with fresh raspberries if desired.

✨ Perfect for:
• Summer picnics
• Kids’ parties
• Bright, colorful dessert trays

💡 Make ahead: Assemble up to one day in advance—store covered in the fridge.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 2 hrs 45 mins (includes chilling) , Servings : 12 slices , Calories : 260 per slice , Net Carbs: 36g , Fats: 8g , Protein: 3g