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White Raspberry Poke Cake Recipe

White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Poke cake, raspberry cake, white chocolate dessert, White raspberry Poke Cake
Servings: 15
Calories: 405kcal


  • 1 (15.25 ounce) box white cake mix (We used Pillsbury)
  • ½ cup vegetable oil
  • 1 cup water
  • 3 eggs
  • 1 (3 ounce) box raspberry Jell-O
  • 1 cup boiling water
  • ½ cup cold water
  • 8 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon vanilla
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • ½ cup sliced almonds


  • Preheat oven to 350 degrees F.
  • Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
  • Poke holes all over cooled cake with a fork.
  • In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  • Pour over cake and refrigerate for 30 minutes.
  • To make the frosting, beat together cream cheese and butter until fluffy.
  • Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  • Top cake with fresh raspberries and sliced almonds.
  • Refrigerate until serving.


Calories: 405kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 337mg | Potassium: 141mg | Fiber: 2g | Sugar: 42g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg