White Raspberry Poke Cake

Name: White Raspberry Poke Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20 servings
Ingredients: 15.25 oz. white cake mix; 3 large eggs; 1/2 cup milk; 1/2 cup water; 1/4 cup butter; 2 teaspoons vanilla extract; 1-2 teaspoon(s) almond extract; 21 ounce can raspberry pie filling; 8 ounce package cream cheese; 1/4 cup butter; 3 cups powdered sugar; 2-3 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; raspberries; sliced almonds

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
20 servings
Calories
264 kcal
Course
Dessert
Cuisine
American

White Raspberry Poke Cake

Zander Mitchell

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White Raspberry Poke Cake tastes just like white wedding cake but is so much easier to make!

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Ingredients

Servings

Cake

15.25 oz. white cake mix
3 large eggs
1/2 cup milk
1/2 cup water
1/4 cup butter melted
2 teaspoons vanilla extract
1-2 teaspoon(s) almond extract

Filling

21 ounce can raspberry pie filling

Frosting

8 ounce package cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
raspberries
sliced almonds

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Instructions

Preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside.
In a large bowl, mix together cake mix, eggs, milk, water, butter, and extracts on low for 30 seconds.
Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
Pour batter into prepared baking dish.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
Pour the fruit filling over warm cake, gently spreading as necessary.
Let cake cool to room temperature.
To make the frosting, beat together cream cheese and butter until combined.
Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.
Mix in milk to reach desired consistency.
Spread frosting over room temperature cake. The easiest way to do this is to drop frosting evenly over cake and then gently spread to combine.
Chill until ready to serve.
Just before serving, top with fresh raspberries and sliced almonds.
Cover and chill any leftovers.

Notes

Cake mix: This is just the dry mix.
Milk: You can use any milk from skim milk to whole milk.
Butter: I use salted butter in this recipe.
Almond extract: For the cake, use 1 teaspoon for a mild almond flavor or up to 2 teaspoons for a more pronounced almond flavor.
Cream cheese: Regular, reduced-fat, or Greek yogurt cream cheese will work. I don't recommend fat-free.
Nutrition facts are estimates.

Nutrition Information

Show Details

Serving 1serving Calories 264kcal (13%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 43mg (14%) Sodium 262mg (11%) Potassium 91mg (3%) Sugar 27g (54%) Vitamin A 310IU (6%) Vitamin C 1.1mg (1%) Calcium 81mg (8%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 264 kcal

% Daily Value*

Serving	1serving
Calories	264kcal	13%
Carbohydrates	45g	15%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	43mg	14%
Sodium	262mg	11%
Potassium	91mg	2%
Sugar	27g	54%
Vitamin A	310IU	6%
Vitamin C	1.1mg	1%
Calcium	81mg	8%
Iron	0.6mg	3%