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.
- 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