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.
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
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Let cake cool completely.
- Poke holes all over cooled cake with a fork.
- In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
- Pour over cake and refrigerate for 30 minutes.
- To make the frosting, beat together cream cheese and butter until fluffy.
- Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
- Top cake with fresh raspberries and sliced almonds.
- Refrigerate until serving.
Nutrition
Calories: 405kcalCarbohydrates: 56gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 49mgSodium: 337mgPotassium: 141mgFiber: 2gSugar: 42gVitamin A: 233IUVitamin C: 2mgCalcium: 118mgIron: 1mg
Tried this recipe?Let us know how it was!