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White Raspberry Poke Cake

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Indulge in the dreamy sweetness of this White Raspberry Poke Cake. A fluffy, moist white cake forms the base, baked to golden perfection. After cooling slightly, it’s gently poked with holes, allowing rich, velvety raspberry fruit filling to seep in, infusing every bite with bursts of vibrant berry flavor. A creamy layer of cream cheese frosting is then spread over the cake. Each slice reveals a mesmerizing swirl of raspberry filling amidst the tender cake. This dessert is a refreshing, sweet-tart masterpiece perfect for any occasion.

  • Cakes & Cupcakes
  • Dessert
  • Raspberry
  • Prep Time Icon
    Prep Time
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    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    16

Ingredients

CAKE:

  • 1 box white cake mix
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

FILLING:

FROSTING:

  • 1 8-ounce package reduced fat cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 3 Tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • raspberries
  • sliced almonds

Directions

  1. Step 1
    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.

  2. Step 2
    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 ( approximately 35 times). Pour the fruit filling over warm cake, gently spreading as necessary. Let cake cool to room temperature.

  3. Step 3
    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.

  4. Step 4
    Chill until ready to serve. Just before serving, top with fresh raspberries and sliced almonds. Cover and chill any leftovers.

To make this, you’ll need:

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What others are saying about this recipe

  1. Cheryl Turpen says:
    December 7, 2019 at 11:53 am

    My husband could not stop talking about this cake. Will definitely make again.

    Reply
  2. Susie says:
    August 5, 2020 at 4:16 pm

    My husband (who turns 60 next week) could not say enough good things about this cake! He said “this is the best cake I have ever had. Even better than chocolate cake” and I have to agree with him. Love, love, love!

    Reply
  3. Susie says:
    August 5, 2020 at 4:18 pm

    Definitely deserves 5 stars!

    Reply

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