Cakes

White Raspberry Poke Cake

This post was created in partnership with Lucky Leaf. However, as always, all opinions are my own.

White Raspberry Poke Cake

I have to confess that I’m not much of a wedding person. When my husband and I got married, there wasn’t much that I really had a strong opinion about – except for the cake.

White Raspberry Poke Cake Recipe

I let my bridesmaids pick out their dresses and choose the colors. I had almost no opinion about things like the flowers or the table linens, but I really wanted a pretty wedding cake that tasted good. Priorities, right?

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And my favorite wedding cake flavor combination is white cake with a hint of almond flavor with raspberry filling. It is uh-maz-ing!!

With this White Raspberry Poke Cake recipe you can enjoy wedding cake without all of the work. The cake is a cinch to make, but it is so ridiculously good that no one will guess just how easy it is.

The cake itself is light and tender, and the Lucky Leaf Raspberry Fruit Filling is the perfect topping. I love that raspberries are the perfect combination of sweet and tart, and Lucky Leaf Raspberry Fruit Filling is packed with tons of that fruity, raspberry goodness! Then the cake is topped with a vanilla/almond cream cheese frosting, more raspberries, and almonds.

I knew that it was going to be love at first bite with this White Raspberry Poke Cake, and I could hardly stand to wait while this cake chilled until dessert. It was so worth it, though! This is hands down one of my family’s favorites. Do yourself a favor, and make this cake!

White Raspberry Poke Cake Recipe

More recipes featuring Lucky Leaf Pie Filling!

Cherry Cheesecake Dip

Cherry Cheesecake Dip

Cherry Cheesecake Thumbprint Cookies

Cherry Cheesecake Thumbprint Cookies

Raspberry Tassies Recipe

Raspberry Tassies Recipe

White Raspberry Poke Cake
Print

White Raspberry Poke Cake

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20

Ingredients

Cake

  • 15.25 oz. white cake mix
  • 3 large eggs
  • 1/2 c . milk
  • 1/2 c . water
  • 1/4 c . butter melted
  • 2 tsp . vanilla extract
  • 1-2 tsp . almond extract*

Filling

  • 21 oz. can Lucky Leaf Raspberry Fruit Filling

Frosting

  • 8 oz package cream cheese , softened
  • 1/4 c . butter , softened
  • 3 c . powdered sugar
  • 2-3 T . milk
  • 1 tsp . vanilla extract
  • 1/2 tsp . almond extract
  • Raspberries
  • Sliced Almonds

Instructions

  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.

Recipe Notes

*Use 1 teaspoon for a mild almond flavor or up to 2 teaspoons for a more pronounced almond flavor.

 

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8 Comments

  • Reply
    Amy
    November 17, 2017 at 6:17 pm

    Anyone familiar with the filling? I have never used raspberry filling before. Does it have seeds in it? That would be a deal breaker for my picky eaters.

    • Reply
      Kate
      November 18, 2017 at 7:59 am

      It has pieces of mashed raspberry in it, and there are some seeds. I’m not sure whether or not any other brands are seedless. If the seeds will be an issue, you could try putting the filling through a fine mesh strainer to remove them. Hope that helps!

  • Reply
    caitlin low
    April 15, 2017 at 11:04 am

    I’m hoping you see this and can respond. I plan to make this for Easter tomorrow (along with 3 other items). Could I make this today and refrigerate it all overnight? I really want for it to taste super fresh! Thanks!!

    • Reply
      Kate
      April 15, 2017 at 5:06 pm

      Yes, you can make it and refrigerate the cake for tomorrow. We have leftovers when I make it, and I think that it still tastes just as good the second day. Happy Easter! =)

  • Reply
    Dee
    August 29, 2016 at 9:41 pm

    hi Kate,
    This recipe is exactly what I was looking for.. Can’t wait to make this for my weekend get together with Family,,,, Have a great Day,,,
    Dee

    • Reply
      Kate
      August 30, 2016 at 8:31 am

      Yay! I’m so glad that you found it then! Hope you enjoy it, and thanks for taking the time to leave a comment! =)

  • Reply
    Elaine @ Flavour and Savour
    June 20, 2016 at 3:02 pm

    That’s gorgeous! Raspberries and almonds are a winning combo!

    • Reply
      Kate
      June 21, 2016 at 10:07 am

      Thank you so much!

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