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    Home » Cakes » White Raspberry Poke Cake

    White Raspberry Poke Cake

    Published: Jan 26, 2021 · Modified: Apr 22, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    White Raspberry Poke Cake tastes just like white wedding cake but is so much easier to make! 

    Slice of White Raspberry Poke Cake on a white plate next to a bowl of raspberries

    My favorite wedding cake flavor combination is white cake with a hint of almond flavor with raspberry filling. It is amazing!!

    This White Raspberry Poke Cake recipe was based on that combination, so you can enjoy wedding cake without all of the work.

    The cake itself is light and tender, and the pie filling is the perfect topping. I love that the raspberry filling is the perfect combination of sweet and tart!

    Then the cake is topped with a vanilla/almond cream cheese frosting, more raspberries, and almonds. The cake is a cinch to make, but it is so ridiculously good that no one will guess just how easy it is.

    Do yourself a favor, and make this cake!

    How to make white raspberry poke cake

    cake mix and eggs in a glass bowl


    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.

    spoon poking holes in baked cake

    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).

    raspberry filling over a sheet cake

    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.

    cream cheese frosting in a white mixing bowl

    Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.

    Mix in milk to reach desired consistency.

    cream cheese frosting on a sheet cake

    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.

    Tips

    • Cake mix: This is just the dry mix.
    • Milk: You can use any milk from skim milk to whole milk.
    • Butter: I use salted butter in this recipe.
    • Almond extract: For the cake, use 1 teaspoon for a mild almond flavor or up to 2 teaspoons for a more pronounced almond flavor.
    • Cream cheese: Regular, reduced-fat, or Greek yogurt cream cheese will work. I don't recommend fat-free.
    White Raspberry Poke Cake in a silver pan next to a bowl of raspberries

    Storage

    Store the cake, covered, in the fridge. The cake will last for up to 4 days.

    More recipes that begin with a cake mix!

    • Cinnamon Roll Poke Cake Recipe
    • Darn Good Chocolate Cake
    • Eggnog Poke Cake
    • Irish Cream Bundt Cake

    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

    White Raspberry Poke Cake

    White Raspberry Poke Cake tastes just like white wedding cake but is so much easier to make!
    5 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 20 servings
    Calories: 264kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x13 pan

    Ingredients

    Cake

    • 15.25 oz. white cake mix
    • 3 large eggs
    • ½ cup milk
    • ½ cup water
    • ¼ cup butter melted
    • 2 teaspoons vanilla extract
    • 1-2 teaspoon(s) almond extract

    Filling

    • 21 ounce can raspberry pie filling

    Frosting

    • 8 ounce package cream cheese softened
    • ¼ cup butter softened
    • 3 cups powdered sugar
    • 2-3 tablespoons milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • Raspberries
    • Sliced Almonds
    US Customary - Metric

    Instructions

    • 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.

    Notes

    • Cake mix: This is just the dry mix.
    • Milk: You can use any milk from skim milk to whole milk. 
    • Butter: I use salted butter in this recipe. 
    • Almond extract: For the cake, use 1 teaspoon for a mild almond flavor or up to 2 teaspoons for a more pronounced almond flavor.
    • Cream cheese: Regular, reduced-fat, or Greek yogurt cream cheese will work. I don't recommend fat-free. 
    • Nutrition facts are estimates.

    Nutrition

    Serving: 1serving | Calories: 264kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 262mg | Potassium: 91mg | Sugar: 27g | Vitamin A: 310IU | Vitamin C: 1.1mg | Calcium: 81mg | Iron: 0.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 6/19/16. Updated with additional photos and tips 1/26/21.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Maija Johnston

      March 06, 2021 at 7:13 pm

      Do you know if I could make it as cupcakes?

      Reply
      • Kate

        March 06, 2021 at 11:35 pm

        I haven't tried to make this recipe into cupcakes, but I think it could work. It might be easier to fill the cupcakes instead of poking holes in them. If you try it, I'd love to hear how it works out!

        Reply
    2. Bruce M Brant

      January 28, 2021 at 10:06 am

      5 stars
      DLICIOUS!and so easy to make!

      Reply
      • Kate

        January 30, 2021 at 10:00 am

        Thank you so much!

        Reply
    3. Adele

      July 05, 2020 at 5:50 pm

      5 stars
      Is it possible to make this as a layer cake or is it too "moist"?

      Reply
      • Kate

        July 06, 2020 at 6:31 pm

        Unfortunately, I haven't tried to make this cake as a layer cake, so I'm not sure how well it will hold up.

        Reply
    4. Diane

      May 29, 2020 at 10:51 am

      5 stars
      Oh my gosh, this was so good. The raspberry filling and white cake was amazing together with the cream cheese frosting. Adding this cake to our regular cycle.

      Reply
    5. Lisha Grigsby

      August 01, 2018 at 2:37 pm

      5 stars
      Thank you so much for sharing this recipe. I made your White Raspberry Poke Cake for a friend’s birthday and it was a huge success. My son had told me to bring home any leftovers, didn’t happen. Guess it didn’t help that his dad had 3 pieces!! Thanks again!!

      Reply
      • Kate

        August 08, 2018 at 11:52 pm

        I'm so glad!! It must have been good then! ;) Thanks for taking the time to come back to comment! =)

        Reply
    6. Tommie Linares

      June 15, 2018 at 1:53 pm

      5 stars
      I was thinking about adding 1 box of white chocolate pudding and some finely chopped white chocolate chips!! I have made before the white chocolate raspberry bundt cake and I love the flavor combination. Do you think it would work in a sheet cake/ poke cake

      Reply
      • Kate

        June 16, 2018 at 4:38 pm

        That sounds delicious! I think if you found a cake mix without the pudding that it would. I'm just not sure how it would work to add pudding to a cake mix that already has the pudding in it (might work, but I've never tried it). Good luck! I hope it's just as tasty as it sounds! =)

        Reply
    7. Adrianne Dyer

      May 21, 2018 at 7:56 am

      5 stars
      I made two of these cakes this weekend...one for a function at my extended family's church and one we kept at our house. WOWZER!! This cake is uh-may-zing! While I consider myself much more a cook than a baker, it was super easy and turned out delicious. My uncle (who ate it at the church function) told me, "I have a new favorite cake thanks to you!" Since food and affirmation are my love languages and he's my favorite uncle, I will take that!! The only note I'd make is this: the pie filling I bought was *very* gelatinous, so I thinned it down slightly by adding a bit of water and warming it. I still had to smoosh it down into the holes. When I make it again, I'm going to really thin out half of the can and pour it into the holes and then warm the second half and spread/smoosh. This may be a moot point with another brand of filling, however. Thank you for sharing such an amazing and impressive (yet so easy) cake :-)

      Reply
      • Kate

        May 21, 2018 at 10:51 am

        Yay!! I truly love to hear stories like this, and I'm so glad that they were a hit! I appreciate your note! I've only tried this with one brand of filling, and I'm sure your tips will help anyone else who has that issue. Thank you!

        Reply
    8. Jess

      April 28, 2018 at 11:02 am

      5 stars
      Fantastic! This was one of the best cakes I've made.

      Reply
    9. 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
      • Carrie

        December 14, 2021 at 8:02 am

        Is it possible to make this cake a day in advance?

        Reply
        • Kate

          December 15, 2021 at 1:18 pm

          It is! The cake keeps well in the fridge.

          Reply
    10. caitlin low

      April 15, 2017 at 11:04 am

      5 stars
      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
    11. Dee

      August 29, 2016 at 9:41 pm

      5 stars
      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
    12. 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!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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