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You are here: Home / Desserts / Cake Recipes / White Raspberry Poke Cake

White Raspberry Poke Cake

Posted by: Kate / Cake Recipes

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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

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!!

White Raspberry Poke Cake in a silver pan next to a bowl of raspberries

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!

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 tastes just like white wedding cake but is so much easier to make!

Author: i heart eating
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: poke cake
Servings: 20
White Raspberry Poke Cake
5 from 3 votes
Print Recipe

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 raspberry pie 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.

**Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 264kcal
Fat: 8g
Saturated fat: 4g
Cholesterol: 43mg
Sodium: 262mg
Potassium: 91mg
Carbohydrates: 45g
Sugar: 27g
Protein: 3g
Vitamin A: 6.2%
Vitamin C: 1.3%
Calcium: 8.1%
Iron: 3.5%

 

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  1. Lisha Grigsby says

    August 1, 2018 at 2:37 pm


    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 says

      August 8, 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
  2. Tommie Linares says

    June 15, 2018 at 1:53 pm

    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 says

      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
  3. Adrianne Dyer says

    May 21, 2018 at 7:56 am


    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 says

      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
  4. Jess says

    April 28, 2018 at 11:02 am


    Fantastic! This was one of the best cakes I’ve made.

    Reply
  5. Amy says

    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 says

      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
  6. caitlin low says

    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 says

      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
  7. Dee says

    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 says

      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
  8. Elaine @ Flavour and Savour says

    June 20, 2016 at 3:02 pm

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

    Reply
    • Kate says

      June 21, 2016 at 10:07 am

      Thank you so much!

      Reply

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