White Raspberry Poke Cake
White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.
Serving15 servings
Ingredients
- 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 Tablespoon milk
- 3 cups powdered sugar
- 1 cup fresh raspberries
- ½ cup sliced almonds
Instructions
- Preheat oven to 350℉.
- 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.
Notes
If you want to try this recipe with other amazing flavors by either swapping out the jello or cake flavor:
- Lemon pudding
- Blueberry
- Grape
- Chocolate cake
- Strawberry
Nutrition
Calories: 405 kcal · Carbohydrates: 56 g · Protein: 6 g · Fat: 19 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 337 mg · Potassium: 141 mg · Fiber: 2 g · Sugar: 42 g · Vitamin A: 233 IU · Vitamin C: 2 mg · Calcium: 118 mg · Iron: 1 mg