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White Raspberry Poke Cake
Tuba

White Raspberry Poke Cake

This White Raspberry Poke Cake is a dreamy dessert that combines fluffy vanilla cake, luscious raspberry filling, and creamy frosting. Ready in just 2 hours, it’s surprisingly simple yet utterly indulgent.
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Prep Time 1 hour
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 2 hours
Servings: 15
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Method Nutrition

Ingredients
  

  • 1 box white cake mix (15.25 ounce) We used Pillsbury
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 eggs
  • 1 box raspberry Jell-O (3 ounce)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 cup sliced almonds

Method
 

  1. Preheat oven to 350 degrees F.
  2. Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs.
  3. Let cake cool completely.
  4. Poke holes all over cooled cake with a fork.
  5. In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  6. Pour over cake and refrigerate for 30 minutes.
  7. To make the frosting, beat together cream cheese and butter until fluffy.
  8. Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  9. Top cake with fresh raspberries and sliced almonds.
  10. Refrigerate until serving.

Nutrition

Calories: 405kcalCarbohydrates: 56gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 49mgSodium: 337mgPotassium: 141mgFiber: 2gSugar: 42gVitamin A: 233IUVitamin C: 2mgCalcium: 118mgIron: 1mg
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