White Raspberry Poke Cake
User Reviews
5
White Raspberry Poke Cake
Description
The batter is made by mixing a white cake mix with eggs, milk, water, melted butter, and vanilla and almond extracts to add a subtle nutty depth. After baking in a greased 9x13-inch pan until a toothpick comes out clean, holes are poked all over the warm cake to absorb the canned raspberry pie filling evenly when poured on top.
Once cooled, the cake is frosted with a cream cheese-based frosting flavored with vanilla and almond extracts. The frosting is smooth and sweetened with powdered sugar, achieving a spreadable consistency with milk. The final decorative touch of fresh raspberries and sliced almonds adds freshness and slight crunch.
This dessert offers a balance of moist fruit-soaked cake and creamy frosting, making it suitable for gatherings or celebrations. The almond flavor enhances the white cake beautifully, and the raspberries add a bright sweet-tart note.
Using any type of milk works for the cake batter, and the almond extract quantity can be adjusted for mild to stronger flavor. Cream cheese types such as regular or reduced-fat can be used, but fat-free is not recommended for best texture and taste.
Ingredients
Cake
- 15.25 oz. white cake mix
- 3 egg large
- 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 raspberry pie filling canned
Frosting
- 8 ounce cream cheese softened, package
- 1/4 cup butter softened
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- raspberry
- almonds sliced
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
- The milk can be any kind from skim to whole depending on preference.
- Adjust almond extract to taste: 1 teaspoon for mild flavor, up to 2 teaspoons for more pronounced almond notes.
- Regular or reduced-fat cream cheese works well for frosting; avoid fat-free varieties to maintain texture.
- Nutrition facts are estimates but can guide portion control and ingredient choices.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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