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White Raspberry Poke Cake

white raspberry poke cake

Prep Time

15 mins

Cook Time

20 mins



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  • CAKE:
  • 1 box white cake mix
  • 3 large eggs
  • ½ cup milk
  • ½ cup water
  • ¼ cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping
  • 1 8-ounce package reduced fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 3 Tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • raspberries
  • sliced almonds


Preheat oven to 350° F. Grease a 9X13 inch baking dish; set aside.
In a large bowl, mix together cake mix, eggs, milk, water, butter and extracts on low for 30 seconds.
Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
Pour batter into prepared baking dish. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Using the handle of a wooden spoon (or similar instrument), poke holes in the cake ( approximately 35 times).
Pour the fruit filling over warm cake, gently spreading as necessary. Let cake cool to room temperature.
To make the frosting, beat together cream cheese and butter until combined. Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.
Mix in milk to reach desired consistency.
Spread frosting over room temperature cake. Chill until ready to serve.
Just before serving, top with fresh raspberries and sliced almonds.
Cover and chill any leftovers.

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