It's Wedding Season! You Should Make This Raspberry Poke Cake
Even though I don’t have any weddings I will be attending this month, nevertheless, it is “wedding season” and should be celebrated by all with cake, right?! ;) Right! Better yet, let’s make it delicious white cake with raspberries and almonds! That is one of my very favorite wedding cake options. It’s been 15 years, but I’m {quite} sure that is the flavor I chose for my own wedding cake. It is so popular and such a classic for good reason.
In today’s recipe, I wanted to share a divine white raspberry cake that is a poke cake and is SO easy to make and tastes like a million bucks. You make up a white cake mix (I got one with pudding mix in it, which makes it even more moist and flavorful--yum!), get some feelings out by poking a bunch of holes in it--any chance to make a poke cake and get some feelings out, I’m there!--add raspberry pie filling to fill in all the holes, make up a delicious cream cheese frosting with a hint of almond flavoring, top with fresh raspberries and sliced almonds and voila! A delicious cake suitable for any wedding (or any party or event you will be attending this summer!). It will be such a hit.
There was a suggestion in the comments of the recipe that suggested you can use a cake mix with pudding in it, as well as put white chocolate chips in it to make it more similar to the white chocolate raspberry bundt cake from Nothing Bundt Cakes. I like this suggestion and definitely had to try that. I don’t think you can go wrong with adding white chocolate chips to this cake and pudding cakes always seem to be more moist and flavorful.
Honestly, I love just a simple poke cake where you just add Jello gelatin in whatever flavor to a white cake mix and top with whipped topping. That is such a refreshing and easy dessert that I have loved since I was a kid. However, with just a little more effort to make a homemade cream cheese frosting, and adding fresh berries on top, you are really elevating this dessert. I don’t know what cake wouldn’t be better with cream cheese frosting instead of Cool Whip, right?
My friend came across this recipe on Pinterest and made it for a church activity recently and I had to get the recipe and make it again immediately. It is that good! What is your favorite flavor of wedding cake? Do you remember what flavor you had for your wedding? Please share your thoughts in the comments below.
CAKE:
1 (15.25 ounce) white cake mix
3 large eggs
1/2 cup milk
1/2 cup water
1/4 cup butter melted
2 teaspoons vanilla extract
1-2 teaspoons almond extract
FILLING:
1 can (21 ounces) raspberry pie filling
FROSTING:
8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Raspberries
Sliced almonds
Directions:
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In today’s recipe, I wanted to share a divine white raspberry cake that is a poke cake and is SO easy to make and tastes like a million bucks. You make up a white cake mix (I got one with pudding mix in it, which makes it even more moist and flavorful--yum!), get some feelings out by poking a bunch of holes in it--any chance to make a poke cake and get some feelings out, I’m there!--add raspberry pie filling to fill in all the holes, make up a delicious cream cheese frosting with a hint of almond flavoring, top with fresh raspberries and sliced almonds and voila! A delicious cake suitable for any wedding (or any party or event you will be attending this summer!). It will be such a hit.
There was a suggestion in the comments of the recipe that suggested you can use a cake mix with pudding in it, as well as put white chocolate chips in it to make it more similar to the white chocolate raspberry bundt cake from Nothing Bundt Cakes. I like this suggestion and definitely had to try that. I don’t think you can go wrong with adding white chocolate chips to this cake and pudding cakes always seem to be more moist and flavorful.
Honestly, I love just a simple poke cake where you just add Jello gelatin in whatever flavor to a white cake mix and top with whipped topping. That is such a refreshing and easy dessert that I have loved since I was a kid. However, with just a little more effort to make a homemade cream cheese frosting, and adding fresh berries on top, you are really elevating this dessert. I don’t know what cake wouldn’t be better with cream cheese frosting instead of Cool Whip, right?
My friend came across this recipe on Pinterest and made it for a church activity recently and I had to get the recipe and make it again immediately. It is that good! What is your favorite flavor of wedding cake? Do you remember what flavor you had for your wedding? Please share your thoughts in the comments below.
White Raspberry Poke Cake
White Raspberry Poke Cake tastes just like white wedding cake but is so much easier to make!
Prep time:
Cook time:
Serving size: 20
Calories per serving: 163
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 163
CAKE:
1 (15.25 ounce) white cake mix
3 large eggs
1/2 cup milk
1/2 cup water
1/4 cup butter melted
2 teaspoons vanilla extract
1-2 teaspoons almond extract
FILLING:
1 can (21 ounces) raspberry pie filling
FROSTING:
8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Raspberries
Sliced almonds
Directions:
1. Preheat oven to 350 F. Grease a 9×13-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.
Source: ihearteating.com
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.
Source: ihearteating.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Camille Hoffmann
Monthly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
- www.pixabay.com
- www.ihearteating.com
