Kitchen Fun With My 3 Sons

Raspberry Cheesecake Poke Cake

Disclaimer: This post may contain affiliate links.

This Raspberry Cheesecake Poke Cake is not only delicious and beautiful, it’s also easy! I love when I can make a dessert so pretty everyone thinks I must have bought it from the bakery.

This poke cake has a delicious cheesecake inside to make this one of the tastiest, and moist cakes you’ve ever had!

Raspberry Cheesecake Poke Cake

Raspberry Cheesecake Poke Cake

Serves 12-15

Ingredients

  • 1 (18.25 ounce) package white cake mix, prepared to package instructions
  • 1 package (3 ounce) package raspberry gelatin
  • 1 cup boiling water (for gelatin)
  • 2 (8-ounce) packages cream cheese
  • ½ cup powdered sugar, divided
  • 2 tablespoons milk
  • 8 ounces whipped topping, thawed
  • 1-2 cups raspberries

Raspberry Cheesecake Poke Cake

Directions

  1. Bake cake in 13×9 pan according to package instructions. Allow to cool.
  2. Using a fork, poke holes in the top of the cake.
  3. 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.
  4. Next, mix together cream cheese and powdered sugar with 2 tablespoons of milk. Spread out cream cheese mixture over the cake.
  5. Top with whipped cream, spread out over the cream cheese layer.
  6. Finally, top the whipped cream with raspberries.
  7. Chill for 4 hours before serving.

Raspberry Cheesecake Poke Cake

Servings: 12 servings

Raspberry Cheesecake Poke Cake

Prep Time:
10 mins
Cook Time:
30 mins
Chill:
4 hrs
Total Time:
4 hrs 40 mins
 
This Raspberry Cheesecake Poke Cake is not only delicious and beautiful, it’s also easy! I love when I can make a dessert so pretty everyone thinks I must have bought it from the bakery.

Ingredients

  • 1 box white cake mix, prepared to package instructions 18.25 ounce
  • 3 ounce package raspberry gelatin
  • 1 cup boiling water for gelatin
  • 16 oz cream cheese
  • ½ cup powdered sugar divided
  • 2 tablespoons milk
  • 8 ounces whipped topping thawed
  • 1-2 cups raspberries

Instructions

  1. Bake cake in 13x9 pan according to package instructions. Allow to cool.
  2. Using a fork, poke holes in the top of the cake.
  3. 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.
  4. Next, mix together cream cheese and powdered sugar with 2 tablespoons of milk. Spread out cream cheese mixture over the cake.
  5. Top with whipped cream, spread out over the cream cheese layer.
  6. Finally, top the whipped cream with raspberries.
  7. Chill for 4 hours before serving.
Nutrition Facts
Raspberry Cheesecake Poke Cake
Amount Per Serving
Calories 385 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 42mg14%
Sodium 469mg20%
Potassium 116mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 35g39%
Protein 5g10%
Vitamin A 520IU10%
Vitamin C 2.6mg3%
Calcium 150mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

More Poke Cakes To Try

S’mores Poke Cake

Strawberry Poke Cake

Oreo Poke Cake

Caramel Toffee Poke Cake

Boston Cream Pie Poke Cake

Leave a Reply

Your email address will not be published. Required fields are marked *