White Raspberry Poke Cake tastes just like white wedding cake but is so much easier to make!
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.
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?
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 pie filling is the perfect topping. I love that raspberries are the perfect combination of sweet and tart!
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!
More recipes that begin with a cake mix!
If you’ve tried this white raspberry poke cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
White Raspberry Poke 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*
- 21 oz. can raspberry pie filling
- 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
- Sliced Almonds
- 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.
- 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 (I poke about 35).
- Pour the fruit filling over warm cake, gently spreading as necessary.
- Let cake cool to room temperature.
- 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. The easiest way to do this is to drop frosting evenly over cake and then gently spread to combine.
- Chill until ready to serve.
- Just before serving, top with fresh raspberries and sliced almonds.
- Cover and chill any leftovers.