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5.0 from 87 votes

White Raspberry Poke Cake

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside.
  2. In a large bowl, mix together cake mix, eggs, milk, water, butter, and extracts on low for 30 seconds.
  3. Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
  4. Pour batter into prepared baking dish.
  5. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
  7. Pour the fruit filling over warm cake, gently spreading as necessary.
  8. Let cake cool to room temperature.
  9. To make the frosting, beat together cream cheese and butter until combined.
  10. Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.
  11. Mix in milk to reach desired consistency.
  12. 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.
  13. Chill until ready to serve.
  14. Just before serving, top with fresh raspberries and sliced almonds.
  15. 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

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

% 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.