Raspberry Poke Cake
Making a delicious Raspberry Poke Cake is a breeze with this recipe. It is not only delicious and beautiful, it's also easy. This poke cake has a delicious cheesecake inside to make this one of the tastiest and most moist cakes you've ever had!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: raspberry cheesecake poke cake
Servings: 12 servings
Calories: 385kcal
- 18.25 oz. white cake mix prepared to package instructions
- 3 oz. raspberry gelatin
- 1 cup water boiling for gelatin
- 16 oz cream cheese
- ½ cup powdered sugar divided
- 2 Tbsp. milk
- 8 oz. whipped topping thawed
- 1-2 cups raspberries
Bake cake in 13x9 pan according to package instructions. Allow to cool.
Using a fork, poke holes in the top of the cake.
Mix together the raspberry gelatin with 1 cup of boiling water until dissolved, and then spoon each color gelatin over the cake, making sure to pour over the holes. It's good to spoon over each row 2-3 times for good coverage.
Next, mix together cream cheese and powdered sugar with 2 tablespoons of milk. Spread out cream cheese mixture over the cake.
Top with whipped cream, spread out over the cream cheese layer.
Finally, top the whipped cream with raspberries.
Chill for 4 hours before serving.
Calories: 385kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 469mg | Potassium: 116mg | Fiber: 1g | Sugar: 35g | Vitamin A: 520IU | Vitamin C: 2.6mg | Calcium: 150mg | Iron: 1.1mg